Begin by heating the vegetable oil in large frying pan or wok, and then fry the next nine ingredients for 2 to 3 minutes until they are well blended but the tomato and potato are still firm. Season with salt and pepper, if desired.
After increasing the heat, pour in the beaten eggs, then reduce the heat, cover, and cook until the bottom of the omelette is golden brown. Sprinkle the omelette with grated cheese and then cook until the egg sets and the cheese has melted.
Garnish with sprigs of cilantro and serve with a salad for a light lunch or dinner.