Hearty Breakfast Frittata With Tomato Salad - cooking recipe

Ingredients

1 tbsp vegetable oil
1 2/3 lbs potatoes, peeled and sliced
1 None small zucchini, diced
2 None onions, peeled, 1 diced, 1 sliced into rings
5.25 oz salami, diced
1 oz black olives, pitted and sliced
4 None eggs
1/3 cup whipping cream
12 oz tomatoes, diced
5 sprigs basil, finely sliced
1 tsp balsamic vinegar
2 tbsp olive oil

Preparation

Heat oil in a large nonstick pan and fry potatoes for 12 mins. Add zucchini, onion rings, salami and olives and saute for 5 mins. Beat eggs and cream together, season, and pour over vegetables. Cover and cook over medium heat for another 10 mins.
Toss together diced tomatoes, diced onions, basil, vinegar and olive oil. Season to taste. Slice frittata into quarters and arrange with tomato salad on plates.