Steps
1. Heat olive oil in a non-stick skillet over medium heat.
2. Add the diced potato and cook for about 5-7 minutes, stirring occasionally, until golden and tender.
3. Stir in the chopped tomato and cook for another 2 minutes until slightly softened.
4. In a bowl, whisk the eggs with salt and pepper.
5. Pour the eggs over the potato and tomato mixture, cooking gently while stirring until the eggs are just set.
6. Remove from heat and garnish with fresh herbs if desired before serving.