Heat the oil in a deep, 9-inch (23-cm), well—seasoned or nonstick frying pan. Add the onion and cook over a medium heat for 3 to 4 minutes. Add the potatoes and cook, stirring now and then, for 15 minutes or until just tender. Add the flaked fish and a little seasoning, and turn eyerything over once or twice to distribute the ingredients evenly. Beat the eggs with the parsley and a little salt and pepper. Pour them into the pan. Cook over a very low heat for about 15 minutes, until almost set.