2 garlic cloves
500 grams zucchini
6 sun-dried tomatoes in oil
Carbonell Extra Virgin Olive Oil
salt and pepper
50 grams grated (ewe’s) cheese
2 tablespoons finely-chopped parsley
50 g de queso rallado (de oveja)
2 cucharadas de perejil picado
Peel the onion and cut it into thin rings.
Peel the garlic and chop finely.
Wash the zucchini and cut into thin slanted slices.
Finely chop the sun-dried tomatoes.
Heat 2 tablespoons of olive oil in a large frying pan and gently fry the onion and garlic until glassy.
Add the zucchini slices and gently fry until tender for about 10 minutes, stirring frequently.
In a large bowl, beat the eggs with salt and pepper.
Stir in the sun-dried tomatoes, cheese and parsley.
Add the zucchini mixture to the eggs in the bowl and mix well.
Heat 2 tablespoons of oil in a frying pan of approximately 24 centimeters in diameter and pour in the egg mixture.
Spread the filling over the bottom and fry the mixture over a low flame for 10 to 15 minutes until the top is almost dry.
Turn the omelet with a lid or large plate.
Fry the bottom until golden brown.
Leave to cool a little.