Tortilla with Pasta, Zucchini and Parsley

Ingredients

• 125 g spaghetti
• Salt
• 2 tbsp olive oil
• 2 small zucchinis
• 1 onion
• 0.5 bunch Parsley
• Pepper (freshly ground)
• 50 g Heavy cream
• 4 eggs

Instructions

1. 1.

   Cook pasta in plenty of boiling salted water until al dente. Drain, rinse with cold water and set aside.

2. 2.

   Wash, peel and slice zucchini into thin rounds. Pat dry with paper towels. Peel and finely chop onion. Wash parsley, pat dry and finely tear leaves.

3. 3.

   Heat oil in a non-stick large skillet over low heat. Distribute pasta, zucchini slices and onion in the pan, season with salt and pepper, and cook for about 3 minutes while frequently turning.

4. 4.

   Whisk eggs with cream and parsley, then pour over the mixture. Cover and cook on low heat for about 10-12 minutes until the eggs set at the bottom.

5. 5.

   Flip the tortilla onto a large plate. Cook for another 2-3 minutes. Cut into pieces and serve on warmed plates with green salad.