Step 1Heat oil in a medium (24cm base diameter) non-stick frying pan over medium heat. Cook onion, stirring, for 5 minutes, or until softened. Add garlic and zucchini, and cook, stirring, for 1–2 minutes, or until wilted. Add leftover vegies and ham, stir; spread mixture around the pan.
Step 2Whisk eggs and milk together in a large jug. Season with black pepper. Pour egg mixture over vegies. Reduce heat to low, cover and cook for 10 minutes, or until base is golden and set.
Step 3Place frying pan under a grill heated to medium-high, and cook for 3–4 minutes, or until top is set and golden. Leave to cool for 5 minutes in the pan.
Step 4Meanwhile, combine tomatoes, basil and vinegar. Carefully invert tortilla onto a clean board and cut into 8 wedges. Serve with tomato salad and mixed salad leaves.