Bring a saucepan of water to the boil over a high heat. Add the potatoes and par-boil until tender on the outside yet still firm in the centre. Drain.
Warm a little oil in a frying pan over a medium heat and fry off the onions, mushrooms, peppers and garlic together with the bacon until the bacon is no longer pink and the onions are translucent. Spoon into a dish and set to one side.
Whisk up the eggs until well mixed, season with salt and pepper and a pinch of basil and oregano, add the milk and 50g of the cheese and mix loosely again. Set to one side.
Take the parboiled potatoes and in a good sized frying pan fry them off in a little olive oil until nicely coloured, then add the rest of the cooked onions, peppers, mushrooms and garlic mixture, cook together for a further minute.
Add the egg mix to the pan covering everything, move the mix around as you would an omelette but after a few minutes, let it settle.
After 3 to 5 minutes add the remainder of the cheese to the top of the omelette and the halved cherry tomatoes and then place under a hot grill to melt the cheese and cook the egg through evenly.
It should be ready to eat when the topping is golden and bubbly. Slide the whole thing from the pan onto a serving dish and slice up and serve as it is.