Preheat the broiler. Heat half the olive oil in a medium saucepan and cook the onion until transparent, about 5 minutes. Stir in the tomatoes and continue cooking until thickened, about 15 minutes. Stir in the ham and cook for 2 minutes. Season with salt and pepper. Beat the eggs with salt and pepper. Heat the remaining olive oil in a large omelet pan and make an omelette, flipping once. Make an incision down the back of the omelet and spoon in the tomato sauce. Pour in the cream and sprinkle with the cheese. Broil for 5 minutes.
