preheat 2 tablespoons of butter in a large frying pan and add in the onions. Cook until lightly brown. Add the garlic, the red and green pepper and the tomatoes and cook for almost 8 minutes. Finally add the cubed potatoes, the mushrooms and the parsley. Cook for another 3 minutes and season with salt and pepper.
In a separate bowl mix the eggs season with salt and pepper, and add in the vegetables.
In a large frying pan, let 2 tablespoons of butter melt. Poor 4-5 scoops of the egg mixture into the frying pan. Let it cook until the bottom becomes lightly brown. Turn the Omelette to the other side and let it cook until it also becomes brown.