In large skillet, brown the onions and potatoes (brown in 2 batches if necessary). Return all potatoes to large skillet, or use 2 smaller. Potatoes should lay flat in several layers. Cover with bacon, parsley and onion. In medium bowl, whisk eggs, water and worcestershire sauce; sprinkle in Cheddar. Pour over potatoes. Cook over low-medium heat, with lid on, 5 to 10 minutes; check at 5 minutes. When eggs are set, remove from heat; cut into wedges. Serve hot with sliced tomatoes and crusty bread or muffins.