Zucchini tortilla

Ingredients for 2 servings:

• 2 m.-sized potatoes
• 1 half zucchini
• 1 onion(s)
• 6 eggs
• 50 g Parmesan, freshly grated or other hard cheese
• 1 garlic clove(s)
• 2 tbsp olive oil
• 1 tsp paprika powder
• 1 tsp thyme, shredded
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Chop the onion, peel the potatoes and slice them thinly (1-2 mm), and slice the zucchini equally. Heat the oil in a non-stick pan (approx. 20 cm in diameter) with a lid. Fry the onions and potatoes. A little later, add the zucchini and fry. Add a small (!) splash of water every now and then to prevent burning. Whisk the eggs, mix with the cheese and the crushed garlic clove, season with pepper, and add salt to taste, depending on the saltiness of the cheese used. Once the potatoes are cooked, spread the vegetables evenly in the pan, pour the eggs over them. Stop stirring, and cover the pan. Let the tortilla set over low heat. If it isn’t completely set, sprinkle with paprika and thyme, re-cover, and finish cooking. Serve in the pan. Carrot salad, cucumber salad, or a simple green salad go well with this.