Peel the ripe tomatoes, clean them from seeds and cut them into pieces. Fry the finely chopped onion in highly heated olive oil. Add the tomatoes and fry well, then add the chopped ham.
When mostly oil remains in the mixture, add the beaten egg, sprinkle with salt and black pepper and then fry into an omelette. Fold the omelette in half and serve it with a salad of finely chopped cabbage.