Sharanya gave us 4 very simple recipes from the Andalusian region and I picked the Courgette Tortilla recipe. Spanish Tortilla is typically made with potatoes, but this Andalusian tortilla is made with zucchini. It is like a frittata or a fat baked omelet. This is a simple dish that is easy to prepare and served with a salad and bread on the side makes for a filling meal. 
Recipe adapted from here:Ingredients:
Zucchini - 1 medium, sliced
Green Onions - 3, sliced
Eggs - 3 large
Garlic - 1 clove, minced
Salt & Pepper - to taste
Method:- In asmall mixing bowl, whisk eggs with salt and pepper.
- Heat 1tbsp oil in a nonstick pan; add zucchini and cook till lightly browned around the edges. Remove from the pan and set aside.
- Add 1tbsp oil in the same pan; cook garlic and green onions until tender, about 2~3 minutes. Arrange zucchini on top and pour in the egg mixture.
- Stove top method: Cover the pan and cook on medium-low flame for 7~8 minutes or until the bottom of the tortilla is set. Carefully flip the tortilla and cook for another 3~4 minutes on the second side. If the tortilla is too thick, it might be easy to slide the tortilla onto a plate and then slide the uncooked side onto the pan. Serve hot.
- Oven method: Preheat the oven to 400°F. Use an oven proof skillet. After pouring the egg mixture into the skillet, cook for 3 minutes to set the eggs. Place the skillet in the oven and bake for 5~7 minutes or until the center is set. Remove from the oven and slide it onto the plate for slicing.
Linking this to Fabulous Friday Feast# 4 being hosted by Saras and Priya.
