In a hot pan, add olive oil and butter. Add the shredded potato and cook until translucent.
Add the green onion and cook on medium heat for two minutes.
Add all the spices and cook for one more minute.
Beat the eggs and milk then pour on top of the potato. Keep the flame on medium low.
When the omelet is cooked from the bottom, flip and cook for one minute.
Add the cheese to one-half of the omelet. Fold one-half of the omelet on the other half to cover the cheese.
Serve hot with toast.