Finely chop the bacon, and fry with the garlic and ginger in 1 tbs of the oil until crispy.
Remove from pan and drain reserving oil in pan.
Finely dice the potato - I leave the skins on - thinly slice the leek and fry in the bacon fat until coloured and cooked.
Remove from pan and drain with the bacon.
Add about a tbs parmesan and the bacon, potato and leek to the eggs, mix roughly with the eggs.
Add remaining oil to the pan over a low heat and add the mix.
When the omelette starts to set sprinkle with the coriander and the reserved leek, and cover half the omelette with the cheese.
Keep pulling the omelette away from the sides of the pan.
When the bottom is cooked and the top is still soft with the cheese starting to melt, fold over, remove pan from heat and allow the omelette to keep cooking for a couple of minutes.
Serve with a good toasty bread.
Serves two hungry people or four for a light brunch.
I some times add a tbs of hot diced salami or sliced chorizo - depending who I'm making it for.