Preheat oven to 350F and GENEROUSLY butter 6 Texas size muffin cups. Cover diced potatoes with water in a medium saucepan, bring to the boil and simmer for about 10 minutes while you chop the other veggies.
Melt butter in a skillet over medium heat. Add potato, onion and 1/2 teaspoon salt, saute for about 5 minutes, stirring occasionally, add red pepper and saute for 15 minutes longer, continuing to stir, until the potato is cooked but not mushy. Add tomato, turn heat off and let tomato cook gently for 2 minutes.
Whisk the eggs, cream, remaining 1/2 teaspoon salt, pepper and hot sauce. Pour mix evenly into muffin cups. Bake for 20 to 30 minutes until set. If omelettes look or feel runny in the middle, bake for a further 5 minutes until firm. They will sink slightly when they are removed from oven.
Optional alternatives or additions are:
Cooked, chopped bacon
Cooked peas or corn
Cooked, chopped sausage