Preheat the oven to 425°F (220°C). Toss the cut potatoes in a bowl with olive oil and salt. Spread them evenly on a baking sheet and bake for 25-30 minutes, flipping halfway through, until golden and crispy.

Make the Omelet

Sauté the Vegetables

In a large skillet, heat olive oil over medium heat. Add the diced onions and peppers, and sauté until softened (about 5-7 minutes).

Add Ham Hock

Stir in the diced beer-braised ham hock and cook for another 3-4 minutes until heated through.

Prepare the Egg Mixture

In a bowl, whisk together the eggs, salt, and black pepper until well combined.

Cook the Omelet

Pour the egg mixture into the skillet over the vegetable and ham mixture. Allow it to cook undisturbed for 2-3 minutes until the edges start to set.

Add Cheese and Tomato

Sprinkle the shredded cheddar cheese and diced tomato on top. Fold the omelet in half and let it cook for another minute until the cheese melts.

Serve

Plate the Dish

Serve the omelet alongside the frites and a side of mixed fruit. Enjoy your hearty meal!