Courgette omelette.

Elaboration:

1. Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Sauté the onion until translucent and lightly browned, about 5-7 minutes.
2. Add the courgette slices to the pan with the onion. Cook over a medium heat for 10 minutes, stirring occasionally, until the courgette is tender and has released some of its water. Season with salt and, if desired, a dash of black pepper.
3. In a large bowl, beat the eggs with a pinch of salt until frothy. Stir in the cooked courgette and onion, mixing well to combine.
4. Heat the remaining tablespoon of olive oil in the frying pan over medium heat. Pour in the egg and vegetable mixture, spreading it evenly.
5. Cook the tortilla for 5-7 minutes over medium-low heat, or until the bottom is golden brown and the centre is almost set.
6. Using a large plate, turn the omelette over and return it to the pan to cook on the other side for 3-4 minutes, until it is completely cooked.
7. Remove the tortilla from the heat and serve warm or at room temperature.

Suggested presentation:

• Accompany the omelette with a fresh tomato and lettuce salad for a light and complete meal.
• Serve with slices of toasted bread and a drizzle of olive oil to enhance the flavours.

Additional advice:

• If you prefer a softer texture, peel the courgettes before cutting them.
• You can add a touch of grated cheese to the egg mixture for extra flavour.
• For a lighter version, cook the vegetables with less oil and use a non-stick pan.