Peel and chop the potatoes, onion, and bell pepper. Place everything in a salad bowl and season with salt.
Heat a generous amount of oil in a frying pan.
Drain the water from the potatoes and pour everything into the hot oil.
Cook for 10 minutes over medium heat, stirring occasionally.
Beat the eggs in a bowl, then add the turmeric.
Rinse and halve the cherry tomatoes.
Drain the potatoes, bell pepper, and onion, then mix everything with the eggs. Add the cherry tomatoes.
Pour out the olive oil that remains in the pan, but leave about one tablespoon to cook the omelet.
Heat the pan, pour the mixture into the hot oil.
Wait 5 minutes and slide the omelet onto a plate. Turn it over by placing the pan on the plate and flipping it with a quick motion. Cook for 5 minutes on the other side.
