Cut the potato into 1cm cubes and soak in water to remove excess starch. Drain well. Dice the onion into 1cm cubes and halve the cherry tomatoes.

Slice the sausages into 5mm thick pieces.

Heat half the olive oil (1/2 tbsp) in a frying pan over medium heat. Add the potato, onion, and sausage, and sauté for about 3 minutes until the potato becomes translucent. Remove from heat and let cool slightly.

In a bowl, beat the eggs and mix in the salt, pepper, and the sautéed mixture from step 3.

Wipe the frying pan clean with a paper towel and heat the remaining olive oil (1/2 tbsp) over medium heat. Pour in the egg mixture and stir gently until semi-cooked. Shape the omelette, top with shredded cheese and cherry tomatoes, cover, and cook on low heat for 5-6 minutes until the eggs set.