In a large skillet or omelet pan, heat the oil. Saute the onion and pepper until they are soft and golden but not brown. Add the basil and parsley and stir just to heat through. Lay the potato slices in the skillet, distributing the onion, peppers and herbs throughout. When the potatoes are heated through, pour the beaten eggs over all. Sprinkle with grated cheese and set the skillet, uncovered, in a 350 F oven until the eggs are set about 20 minutes. Top with a couple of grindings of black pepper and garnish with sliced tomatoes. Serve with warm bread, olives, and wine for an easy but elegant brunch. Typos by Brenda Adams and prepped by MC_Buster; mc post 4/18/97 Recipe by: The Best of Ethnic Home Cooking, Mary Poulos Wilde Posted to MC-Recipe Digest V1 #577 by Brenda BADams on Apr 18, 1997