Tortilla with zucchini

Ingredients for 4 servings:

• 300 g zucchini
• 600 g potatoes
• 1 onion(s)
• 1 clove(s) garlic
• 125 ml oil (olive oil)
• Salt and pepper, black, from the mill
• 7 eggs

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Remove the stems and flower ends from the zucchini and peel the potatoes. Wash and dry both, then cut into 1 cm thick sticks. Peel and dice the onion and garlic. Heat the oil in a large non-stick pan and fry the potatoes, turning occasionally, until light brown. Add the zucchini, onion, and garlic and fry for another 1-2 minutes. Season with salt and pepper. Whisk the eggs in a bowl with salt and pepper and stir into the potato and zucchini mixture. Reduce heat to low and cook for about 10 minutes. Turn out onto a large plate or lid, slide back into the pan, and fry the underside for another 10 minutes until golden brown.