In a skillet with a little oil, sauté the potatoes. When they start to brown, add the onion, green onion, leek, and garlic. Cook until the onion is soft. In a separate bowl, beat the eggs with salt, pepper, and chopped parsley.

Mix the sautéed vegetables with the eggs. Pour half of the egg mixture into a well-greased oven-safe dish. Add the ham and cheese, then pour the rest of the egg mixture on top.

Bake in a preheated oven at 350°F (180°C) for 20 minutes or until the omelette is set. You can serve it with a salad.