Bring a medium pot of salted water to a boil.

Add potato and cook until tender but still firm. About 15 minutes.

Drain, cool, peel and slice.

Preheat oven to 350 F.

Beat together eggs, salt, pepper and parsley.

In a cast iron skillet, heat extra virgin olive oil over medium-high heat.

Saute onion and green pepper until soft, then stir in mushrooms.

When mushrooms start to shrink, add salmon, potato and tomato slices.

Pour in egg mixture and gently stir to combine.

Sprinkle cheese on top of eggs and place skillet in preheated oven.

Bake until eggs are firm. About 10 to 15 minutes.

Allow to cool briefly before serving.