I’ve put a fresh twist on the classic Tortilla de Patatas with this Zucchini Tortilla! Instead of potatoes, I used tender zucchini, and it turned out light and delicious. Perfect for brunch or light dinner with a green salad on the side! Enjoy! Prep time 10 minutes Cook time 30 minutes Ingredients 1/2 cup olive oil 1 large onion sliced 3 medium zucchini sliced thinly 5-6 eggs 1 1/2 tsp salt 1/2 tsp black pepper Instructions Heat the olive oil in a large non-stick skillet over medium heat. Add the sliced onion and zucchini and cook until softened and translucent, about 10 -15 minutes. Sprinkle salt and black pepper over zucchini. In a large bowl, beat the eggs with the salt and black pepper until well combined. Using a slotted spoon, transfer the cooked onion and zucchini mixture to the bowl with the beaten eggs, leaving the excess oil in the skillet. Mix gently to combine. Return the skillet to medium heat and pour the egg and vegetable mixture back into the skillet, spreading i...