Heat the olive oil in a frying pan over a medium heat and fry the potatoes for 5-6 minutes, turning occasionally until golden-brown on all sides.
Add the chopped onion and tomato and fry for a further 4-5 minutes. Stir in the capers, vegetable stock, cavolo nero and veal strips. Season, to taste, with salt and freshly ground black pepper. Cook for a further 5-6 minutes or until the veal is cooked through and the vegetables are tender.
To serve, stir in the cream until heated through, then spoon into a large serving bowl.
