1.Heat oiled 25cm frying pan, cook potato and onion, stirring, 2 minutes. Reduce heat, cook, covered, stirring occasionally, 15 minutes. Add beans and capsicum, cook, covered, about 5 minutes or until potato is tender. Remove from heat.
2.Whisk eggs, milk and parsley in large jug. Pour over potato mixture, stir gently.
3.Return pan to low heat, cook, uncovered, 20 minutes. Cover, cook about 10 minutes or until omelette is cooked.
4.Meanwhile, combine ingredients for tomato salsa in small bowl.
5.Serve omelette topped with salsa.