Zucchini tortilla

Ingredients for 4 servings:

• 2 small zucchini
• 2 cloves garlic
• 2 sprigs of thyme
• 1 tbsp olive oil
• 4 eggs
• 4 tbsp cream
• 1 pinch(s) of sugar
• 50 g Parmesan, grated
• some salt and pepper, from the mill to taste

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

a piece of Spanish holiday on your plate

Wash the zucchini and cut into small pieces or slices. Peel and finely chop the garlic. Pick the thyme leaves from the stems and finely chop. Mix the zucchini cubes with the thyme and garlic. Heat the oil in a pan and fry everything for about 5 minutes, stirring constantly. Then season to taste with salt and pepper. Whisk the eggs with the cream, season with a pinch of sugar, salt, and pepper, pour into the pan with the zucchini, and let it set over low heat with the lid closed for about 10 minutes. Then turn the tortilla over with the help of a large plate, sprinkle with the grated Parmesan cheese, and bake with the lid closed for about another 5 minutes. Fresh salads always taste good with this dish!