Preheat oven to 400 degrees.

Toss potatoes in olive oil and salt, roast on a cooking sheet for about 20-25 min, until light golden.

In a bowl, whisk together the eggs with salt and pepper.

Heat a sauté pan over medium heat. Add in any fat and heat for a few seconds.

Add in the egg mixture stir gently to coat the pan evenly with the egg.

Continue to cook until the eggs are almost completely cooked through, but still a little moist on top. Add the herbs and a little salt

Tilt the pan so that the front of the omelet slides up the front of the pan. Add in the cheese to the center of the omelet. Fold the back and front over the filling. Remove from the heat and tilt the omelet out onto the serving plate so that the fold is on the bottom.