Rinse the tomatoes and cut them into slices, at least 1 cm thick.
Spoon some flour in a bowl, then coat each tomato slice with flour, shaking the excess.
Lay the floured tomatoes on a chopping board and heat the frying oil in a pan.
The peanut oil must be hot enough to form a crunchy crust around the tomatoes, thus avoiding them absorbing too much oil. To verify that the temperature is right, dip a corner of a tomato slice into the oil, if the surface is immediately covered with bubbles, the oil is ready and you can start frying.
Fry the tomato slices in batches: 2 or 3 minutes on each side will be enough to turn them into a golden and crisp deliciousness.
As soon as the tomatoes are golden, transfer them onto a dish lined with some paper towels to absorb the excess oil.
Season the tomatoes with a pinch of sea salt or with Maldon salt flakes: do not restrain yourself and taste immediately at least a few slices, while still hot. It is allowed and warmly recommended, trust me...
Beat the eggs with a pinch of salt and some freshly ground black pepper, then scatter in a few basil leaves, torn with your hands.
Pour a drizzle of extra virgin olive oil in a frying pan, heat it and then arrange the tomato slices to cover the bottom.
Pour the beaten eggs over the tomatoes and swirl the pan around, as to let the eggs get firm quicker.
As soon as the frittata is firm and crisp on the bottom, flip it with the help of a dish and cook on the other side for one minute.
When ready, slide carefully the frittata onto a plate and eat it straight away, until it is still hot.
Decorate the frittata with some fresh herbs to play with other flavours: parsley, chives or freshly picked arugula are the perfect match.