Rinse and halve the cherry tomatoes. Cut the potatoes into small cubes. Thaw the peas.
Heat the olive oil in a large skillet, add the potatoes, season with salt, and cook for about 5 minutes. Take out the potatoes from the pan and set aside.
Beat the eggs with cooked potatoes, cherry tomatoes, peas, Parmesan and basil. Season with salt and pepper.
Heat the remaining oil in a pan and add the egg mixture into it. Spread evenly and let cook covered over medium heat.