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1. Melt the butter in a large heavy frying pan. Cook the sliced onions in the butter over moderate heat, until they are evenly browned.
2. Add the sliced potatoes, stir well, cover the pan and cook for 15-20 minutes, stirring occasionally. After 10-15 minutes, add the zucchini or other vegetables, so they will be cooked at the same time as the potatoes.
3. Beat the eggs with the water and half the cheese. Pour this mixture over the pressed-down vegetable mixture, and cook over gentle heat for 10 minutes or until the sides and bottom are cooked.
4. Sprinkle the remaining parmesan over the top, then place under a grill until the top puffs up and browns lightly. Serve hot, warm or at room temperature, with a salad if desired.

Variations: Add chopped garlic with the potatoes; and fresh or dried herbs with the egg mixture.