Heat vegetable oil in a large nonstick pan.

Fry sliced potatoes for 12 minutes until softened.

Add diced zucchini, onion rings, diced salami, and sliced black olives to the pan.

Sauté for 5 minutes until vegetables are tender.

In a separate bowl, beat eggs and whipping cream together.

Season the egg mixture with salt and pepper to taste.

Pour the egg mixture over the vegetables in the pan.

Cover the pan and cook over medium heat for 10 minutes, or until the frittata is set.

While the frittata is cooking, prepare the tomato salad.

In a bowl, toss together diced tomatoes, diced onions, finely sliced basil, balsamic vinegar, and olive oil.

Season the tomato salad to taste with salt and pepper.

Once the frittata is cooked, slice it into quarters.

Arrange each frittata slice on a plate with a portion of the tomato salad.

Serve immediately.