Small potatoes, diced
1 onion, minced
1 tomato, peeled and diced
2 cloves garlic, minced
1 tsp. olive oil
4 eggs, lightly beaten

In no stick frying pan, cook the potatoes, onions, tomato, garlic until potatoes are soft and most of the liquid has evaporated from the tomatoes. Pour in eggs. Cook over medium heat for 30 seconds, lifting edges so uncooked eggs can run underneath. Turn heat to low, cover pan and cook until top is set. Turn omelet over brown other side. Slide into plate. Cut in wedges.