← Nouns Cooking · Spanish

Ingredients

• 500 g courgettes (about 2), quartered lengthways and thinly sliced
• 1 large sweet onion (about 200 g), thinly sliced
• 3 tbsp Olive oil
• 3 Eggs
• Salt
• Black pepper

Method

1. Heat the oil in a wide frying pan over medium-low heat. Add the onion and a pinch of salt and cook for 10 min, stirring now and then, until soft.
2. Add the courgette and cook gently for 20 min more, stirring often, until it collapses and turns soft and sweet. Do not let it brown much.
3. Beat the eggs lightly with salt and pepper and pour them over the vegetables.
4. Stir slowly over low heat for 2–3 min, until the eggs are just set and creamy. Serve straight away with bread.

Tips

• Some Murcian cooks add a little diced potato fried with the onion; add 1 small potato and give it 10 min more.
• Keep the heat low at the end: dry, rubbery eggs are the enemy here.

Sources

Written in our own words after cross-checking these recipes:

Bon Viveur Directo al Paladar Spain on a Fork