Spray a large, non-stick frying pan with olive oil and cook potatoes over a medium heat until soft. Season with salt and pepper.
2. Reduce heat to low. Combine eggs and milk and pour over the potatoes. Cover and cook until set.3. Meanwhile, spray a small frying pan with olive oil, add garlic, onion and capsicum and cook 3 min. Add tomatoes and parsley. Cook a further 3 min. Serve over omelette with a green salad.