Peel, wash and dice the potatoes into 1 cm cubes. Heat clarified butter in a pan, fry potatoes in it on low heat for 15 minutes. Season with salt and pepper. Clean leek, wash, divide into rings. Rinse chicken breasts, pat dry, then cut crosswise into strips.
Beat eggs, season with salt and pepper. Add leeks and onions to potatoes, season with salt and pepper, fry for 5 minutes. Remove from the pan. Add meat to drippings, brown and season with salt and pepper. Add vegetables back in and spread evenly.
Add eggs and cheese and fold in. Allow to set over low heat. Then carefully turn and cook for another 2 minutes.