Farmer's breakfast with salami and zucchini

Name: Farmer's breakfast with salami and zucchini
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g Potatoes; 150 g Edelsalami; 30 g black olives (without stones); 2 Onions; 1 (approx. 150 g) small zucchini; 1 TABLESPOON Oil; 4 Eggs (size M); 75 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 350 g Tomatoes; 5 Stem(s) Basil; 1 TEASPOON Balsamic vinegar; 2 TABLESPOONS Olive oil

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g Potatoes
150 g Edelsalami
30 g black olives (without stones)
2 Onions
1 (approx. 150 g) small zucchini
1 TABLESPOON Oil
4 Eggs (size M)
75 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
350 g Tomatoes
5 Stem(s) Basil
1 TEASPOON Balsamic vinegar
2 TABLESPOONS Olive oil

Directions

1
Peel, wash and slice the potatoes. Dice salami. Cut olives into slices. Peel and halve 1 onion and cut it into rings. Wash and clean the zucchini, cut out the seeds and cut the flesh into small cubes
2
Heat the oil in a high coated pan (approx. 22 cm Ø) and fry the potatoes for approx. 12 minutes. Add salami, zucchini, onion and olives and fry again for about 5 minutes. Mix eggs and cream, season with salt and pepper and pour over the potatoes. Cover and leave to set for approx. 10 minutes over medium heat
3
Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Peel 1 onion and cut into fine cubes. Wash basil, shake dry and cut into fine strips. Mix tomatoes, diced onion, basil, vinegar and olive oil. Season with salt and pepper. Cut farmer's breakfast into quarters and arrange on plates with tomato salad