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1. In a heavy 10- to 12-inch skillet, heat 1 tablespoon of the oil over moderate heat until a light haze forms above it. Drop in the onions, chopped tomato and garlic and, stirring frequently, cook for about 5 minutes, or until the vegetables are soft but not brown.
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2. Watch carefully for any sign of burning and regulate the heat accordingly. Stir in the pork, salt and pepper. Mashing the meat with the back of a spoon to break up any lumps, cook uncovered until all traces of pink disappear.
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3. Partially cover the skillet and cook for about 20 minutes, until most of the liquid in the pan has evaporated. Remove the skillet from the heat and, when the pork mixture has cooled to room temperature, stir in the eggs.
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4. Heat 2 tablespoons of the oil in a heavy 8-inch skillet, preferably a pan with a nonstick cooking surface. Pour in the pork-and egg mixture and let it cook undisturbed over low heat for 1 to 2 minutes, or until the top is firm to the touch.
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5. Slide a metal spatula around the sides and bottom of the torta to free it from the pan. Place an inverted plate over the top of the pan and, grasping plate and pan together firmly, turn them upside down so that the torta slips onto the plate.
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6. Pour the remaining tablespoon of oil into the pan and carefully slide the torta back into it with the browned side up. Cook for 1 to 2 minutes more.
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7. Then loosen the edges and bottom once more and slide the torta onto a heated platter. Garnish with tomato wedges and parsley, and serve at once.
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