Spanish Zucchini Tortilla

 1 tbsp olive oil
 1 garlic cloves
 1 small pepper, chopped
 1 small onion, chopped
 ½ small zucchini, thinly sliced
 6 eggs

1

Heat oil in a non-stick pan and sear the pepper, garlic and onion over medium-high heat, for about 4 minutes. Next, add the zucchini and sauté for another 4 minutes.

2

In a bowl, whisk eggs and season with salt and pepper. Transfer the vegetables from the pan into the bowl and mix well.

3

Using the same pan, add the egg mixture on low heat and make sure everything is evenly distributed. After about 3 minutes, run a spatula through the outer edges of the tortilla to make sure it does not stick to the pan.

4

After 8-10 minutes, flip the tortilla (this might take more or less, depending on heat, size and pan), using a plate over the pan. Slide the uncooked part back into the pan.

5

After another 5-6 minutes, the tortilla should be cooked. Remove from heat and serve.