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

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

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