Heat oil in a non stick pan, add onion, red pepper and mushroom and stir ocassionally.
Allow to cook untill they have softened, add salt and pepper to taste.
Once the veggies have soften, add spinach, cover and cook, untill it wilts. It might take few mins. Now transfer this filling to bowl.
Put pan back on heat, add shredded potatoes and stir ocassionally.
Arrange potatoes in flat even layer. Whisk and pour egg mixture evenly on top and cover untill cooked.
Now spread the filling on top when bottom of hashbrown has crisped. Fold the omlette in half.
Sprinkle some parsley and you are good to go.
