Lightly brown the chopped onion in olive oil in a non-stick
pan, then add the cubes of smoked bacon and sauté until golden
brown. Separately beat the eggs with the milk, parsley, Parmesan
cheese, and the cubes of potato already boiled and pealed before-hand.
Flavour with salt and pepper and pour the mixture into the pan,
mix a few seconds and cover with the lid. Cook for about 15 minutes
flipping the omelette half-way through.