Place the breadcrumbs, three tablespoons of the olive oil, the Dijon mustard, melted butter, three tablespoons of the chopped chives and all the chervil into a food processor. Season well with salt and freshly ground black pepper and process until well combined. Set aside.
Heat one tablespoon of oil in a frying pan and gently fry the onion and garlic until starting to colour, about 4-5 minutes.
Add the chopped potato and continue to cook for a further 3-4 minutes.
Add the white wine and simmer until reduced slightly, then stir in the cream and milk and bring to a gentle simmer for 3-4 minutes, or until the potato is cooked through. Stir in the remaining two tablespoons of chopped fresh chives.
Add the herb and breadcrumb mixture and the beaten eggs to the pan with the creamy potato mix and season well with salt and freshly ground black pepper.
Heat the remaining tablespoon of olive oil in a separate frying pan and fry the omelette mixture until golden-brown on both sides, turning once.