The ingredients:
Peel the onion and garlic
Chop the onion
And the garlic
Add 1 tablesspoon of oil to a pan medium-high heat
Once hot, add onion
A pinch of salt, reduce the heat to medium-low, let cook uncovered stirring occasionally (without browning)
When the onion are translucent add the garlic
Mix and cook for another 5 minutes
Reserve
Wash and cut the zucchini, slice into 1/8 inch thick
Add 1 tablespoon of oil in a large pan medium-high heat
Once hot, add the zucchini
Let cook for 5 minutes stirring occasionally (without browning)
Reduce the heat to medium and with a semi-covered pan cook stirring occasionally
Until the zucchinis are translucent (this preparation should not have liquid, if it has it should be drained)
Add the reserved onion and garlic
Add two pinches of salt and mix well
Cook for another 4 minutes to really bring out the flavors (taste to adjust the salt)
Add pepper and let cool
In a bowl put the eggs
Add a pinch of salt and lightly beat it
Add the zucchini
Mix well
In a non-stick pan add 1 tablespoon of oil heat on a medium temperature
Once hot, pour the mixture into the pan and spread it evenly with a spatula
Run a spatula around the tortilla and shake the skillet gently to loosen
If bottom sticks, carefully slide spatula underneath and again shake the skillet to loosen
Push the sides of the mixture down around the edges of the pan once so that some of the excess uncooked egg reaches the bottom
Cook over low heat, until almost set and the top is just bit wet, 12 to 15 minutes
For flipping the tortilla: flatt large plate
Firmly place a plate against the top of pan
Hold on tight and flip pan and tortilla onto plate, then slide the tortilla right back onto the pan
Also you can cover the tortilla with the skillet and flip it back
If when you flip the tortilla, the egg isn't set to your liking you can flip it back again and let cook for more minutes
Cook over low heat for another 10 minutes
Repeat the flip of your finished tortilla onto a clean serving plate
You can serve immediately
Or let cool then refrigerate and serve later
This recipe is ideal to accompany any type of meat
