Spanish Vegetable Omelet | Tortilla de Pisto

📝 Ingredients

• 5 tbsp extra virgin olive oil (75 ml)
• 2 medium yellow onions
• 1 red bell pepper
• 1 green bell pepper
• 1 medium zucchini
• 1 can diced tomatoes (drained) (15 oz / 425 grams)
• 4 cloves garlic
• 6 large eggs
• sea salt & black pepper

👨‍🍳 Instructions

1. 1Roughly chop the onions and bell peppers, cut the zucchini into small bite-sized pieces, and roughly chop the garlic, then crack the eggs into a large bowl, season with salt & pepper, and whisk together
2. 2Heat a large nonstick fry pan with a medium heat and add in 4 tbsp (60 ml) olive oil
3. 3After a couple of minutes, add in the chopped onion and bell peppers, mix together, then mix every 1 to 2 minutes so everything evenly sautés
4. 4After 5 to 7 minutes and the vegetables are lightly sautéed, add in the chopped zucchini and mix it together, and then once again, mix every 1 to 2 minutes
5. 5Once the zucchini is lightly sautéed, about 4 minutes, add in the canned diced tomatoes (drained), chopped garlic, and season with salt & pepper, mix continuously for 1 to 2 minutes, then remove the pan from the heat
6. 6Transfer the vegetables into the bowl with the whisked eggs (making sure to not add any of the liquid in the pan) and mix together until well mixed, let the mixture rest for a few minutes
7. 7In the meantime, heat the same nonstick fry pan with a low-medium heat and add in 1 tbsp (15 ml) olive oil
8. 8After a couple of minutes, add in the egg and vegetable mixture, making sure it's coating the entire surface and in a flat layer
9. 9After 3 to 4 minutes it's time to flip the omelet, using a plate that is slightly smaller than the pan, place it over the omelet, and in one swift move, flip the pan into the plate, then slide the omelet back into the pan and compact it from the outer edges toward the center, cook for another 3 to 4 minutes or until the eggs are just cooked through
10. 10Slide the omelet into a serving dish, serve warm, at room temperature, or even chilled, enjoy!