Zucchini Omelette

Probably everybody who is familiar with the Spanish cuisine knows the Potato Omelette or Tortilla de Patata,  well, this week the recipe is an omelette but we are going to switch the potato for zucchini.  In this case we'll use zucchini but we can make the omelette with others veggies such as spinach or asparagus. Making the omelette with vegetables turns the omelette into a lighter dish than using the potato, good in every diet for instance, gluten free diet, vegetarians or celiacs .

Ingredients for 2 people:

-1 big Zucchini.

-1 medium Onion.

-4 Eggs.

-Spanish Extra Virgin Olive Oil.

-Salt.

Chop the onion in little pieces and place them all in a deep pan at medium heat with olive oil, add a couple of pinches of salt. As the onion is cooking, wash the zucchini and cut both ends. Slice the zucchini and add to the pan when the onion is getting soft. Whip the eggs in a bowl and add the veggies (watch to drain the poached veggies before adding them into the bowl).  Mix the onion and the zucchini with the eggs (but not as hard to make a purée).

When all the ingredients are mixed try it and add extra salt if it needs it, put them in a regular pan with two tablespoons of olive oil and spread it through the whole pan. Fry it for a minute (the time depends on how firm everyone wants the omelette) turn it over with the help of a plate and place again in the pan and fry one more minute on the other side

Take the omelette out of the pan with a plate and GO FOR IT!!

One of my favorites!