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Ingredients

1 tablespoon cooking oil
1 teaspoon finely minced parsley
1 tablespoon finely minced garlic
1 cup water
1/2 cup diced onion
3 well-beaten eggs
1/4 cup diced tomatoes
1 pound ground beef
1-1/2 teaspoons salt
1/4 teaspoon pepper
1 cup diced potatoes

Directions

1. In a large skillet, heat oil and saute garlic, onion and tomatoes. Garlic is done when brown and onion when transparent. Stir in ground beef and cook for 5 minutes or until brown. Pour off excess fat. Season with salt and pepper. Add potatoes, parsley and water. Cover and cook 15 minutes more or until potatoes are tender and most of the water has evaporated. Cool.

2. Add beaten eggs to meat mixture. Heat just enough oil to cover the bottom of a medium skillet. Pour in the mixture and cook over medium heat 2 to 5 minutes on one side. Flip the omelet and cook on other side for 2 to 3 minutes. Serve with tomato catsup.