Spanish Omelet

2 average size potatoes, diced
6-8 large eggs
1 large tomato, seeded and diced
2 Tbsp minced fresh parsley
2 cloves garlic, minced
1 tsp olive oil
1 small onion, minced
2 T. margarine

In a large non-stick frying pan over medium heat, cook the potatoes, onions, tomatoes, parsley, and garlic in the oil until most of the liquid has evaporated from the tomatoes. Transfer to a large bowl and stir in eggs. Wipe out the frying pan then place it over medium-high heat and let stand for about 2 minutes. Add 1 T. margarine and swirl the pan to distribute. Add half of the egg mixture; lift and rotate pan so that the eggs are evenly distributed. As the eggs set around the edges, lift them to allow uncooked portions to flow underneath. Turn the heat to low, cover the pan and cook until the top is set. Invert onto a serving plate. Cut into wedges. Repeat with remaining 1 T. margarine and egg mixture.