Prepare the Potatoes: Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the cubed potatoes and cook for about 8-10 minutes, stirring occasionally, until golden and tender. Take the potatoes out of the skillet and place them to the side.

Cook the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced spring onions and green pepper, cooking for about 3 minutes until softened. Add the halved cherry tomatoes and continue cooking for an additional 2 minutes. Season with sea salt, freshly ground pepper, and dried oregano.

Whisk the Eggs: In a medium bowl, whisk the eggs with a pinch of salt and pepper.

Combine and Cook the Omelette: Add the cooked potatoes back into the skillet, spreading them evenly with the vegetables. Pour the whisked eggs over the mixture, tilting the pan slightly to ensure the eggs coat everything evenly. Sprinkle the feta cheese on top of the eggs.

Cook the Omelette: Cook the omelette on medium heat until the eggs are mostly set, about 5-7 minutes. For a fluffy texture, cover the skillet with a lid during the last few minutes of cooking.

Finish and Serve: Remove from heat and garnish with fresh oregano leaves and chili flakes if desired. Slice into wedges and serve warm.