Spray omelet pan with cooking spray. Add about a tablespoon of Extra Virgin Olive Oil; heat. Add chopped potato, onion, and pepper. Turn down heat to about medium. Cook until tender. Add garlic, ham (or bacon). Add beaten eggs; add cheese mixing well with egg mixture. Add salt and pepper to taste and cook on low about 5 minutes. Flip omelet over, cook until done, about another 5 or 6 minutes. Top with parsley and chopped tomato. Serve with English muffins, toast, or bagel. NOTE: My omelet pan is a vintage hinged 10x5 pan with a top that you just turn the entire pan over and not manually flip the omelet with a spatula. If you don't have any fresh tomato, salsa is a good topping for this, also.