Slice onions and potatoes in to thin slices.
Julienne all peppers.
In a skillet, heat the oil. Add the peppers, onions and potatoes and saute until all become soft, but not limp...set aside.
In separate bowl whisk all eggs, and combine grated parma cheese, red pepper flakes, hot sauce and parsley to egg mixture and whisk together.
Melt butter in large skillet over low heat. Make sure surface is well buttered. Add more butter if necessary.
Pour egg/cheese mixture in to skillet and raise heat to low/medium heat.
As egg mixture begins to set, add sautéed pepper/onion/potatoes, and let egg mixture continue to cook. Try to keep mixture from sticking to skillet. Keep mixture floating in butter...use spatulas to loosen edges....this takes practice like doing an omelet.
When mixture is almost cooked through( not runny), turn off heat and place large dish over top of mixture and flip mixture (in one piece ) on to dish.
An alternative to the "flip" is to put skillet in oven at 350 degrees for 15 minutes.
If not using oven method then, after flipping turn on skillet heat to low/medium, add 2 T. of butter and slide mixture from dish back to skillet until fully cooked...approx 3 minutes.
Remove and serve immediately. Leftovers taste good right out of refrig.