Preheat the oven: 190 C
Peel and mince the garlic.
Peel the onion and thinly slice.
Shred the sun blushed tomatoes.
Pick the oregano leaves. Pick and finely chop the rosemary leaves.
Wash the potatoes and then slice them very thin with the mandolin or knife.
In a large bowl, beat the eggs and season with salt, pepper, cayenne pepper and garlic and mix well.
Gently heat some olive oil in a large frying pan and add the potato and onion slices, chopped rosemary and seasoning with salt and pepper cook over moderate heat.
Stir frequently, until the potatoes and onion are tender but not browned for about 7-10 minutes.
Mix the cooked potatoes and onions through the egg mixture, gently stir in the tomatoes, oregano leaves.
Reheat the large fry pan and add a little bit more oil.
Pour the eegg mixture into the heated pan, evening out the solid ingredients across the pan and cook covered over a gentle heat for approximately 5-8 minutes to set the base.
Place the pan in the preheated oven and bake it further 10-15 minutes or until the top is set and firm.
Remove the omelette from the pan to a plate and cut into wedges.
«Season with other herbs like thyme and pinch of saffron or infuse your potatoes with some bay leaves to make it more intense. »