Peel 4 large ripe tomatoes, clear them from the seed and cut them into pieces. Fry in a highly heated olive oil 4 onions, chopped. Add the tomatoes and fry them well, then add 125 g finely chopped ham. When the mixture remains almost fat, wash it down with 6 beaten egg, sprinkle it with salt and pepper and then fry. Fold the omelet in half and served with fresh salad.