Boil potatoes until just tender. Drain and set aside.
Heat 1 tbsp Camelina oil in a large pot. Add sliced onions and garlic and saute until garlic starts to brown. Add lamb and cook about 15 minutes, stirring frequently. Add tomatoes and set aside.
In a blender or food processor, puree cilantro or parsley with the cream or milk. Whisk the eggs in a bowl then add the herbed cream. Add a few pinches of salt and pepper.
Spread the potatoes on the bottom of a Camelina oiled casserole dish, followed by the lamb mixture and finally the eggs. Top with cheese if desired and bake, covered with foil, about 40 minutes until eggs are set. Uncover and bake another 10 minutes. Serve with salad and bread as a main course or include it as a brunch dish!