If you need to cook the potato, peel and cut it into pieces, then boil in water with a little salt until tender. Drain well. (You can also cook the potatoes using your preferred method.)

Once drained, season the potatoes with salt and a little ground pepper. In a nonstick skillet, heat 1 tablespoon of olive oil and sauté the potatoes with the ham cut into pieces. Beat the egg and mix it with the potatoes and ham.

In the same skillet, add another tablespoon of olive oil and pour in the egg mixture with potatoes and ham. Sprinkle 1 tablespoon of shredded cheese on top, cover with a lid, and cook over low heat for a few minutes. Flip the omelette and cook on the other side.

Sprinkle the remaining tablespoon of shredded cheese on the cooked side, cover again, and let it melt with the heat off. If you like, sprinkle a little oregano on top. You can eat it with toasted bread or however you prefer. (I cut it in half and ate it with toasted bread drizzled with olive oil and sprinkled with salt.)

It was very tasty. I like the egg well cooked, but the melted cheese keeps it moist.