Bart's Recipes
Slice the zucchini into thin half-moons and the onion into thin rings. Heat three tablespoons of olive oil in a frying pan of about twenty centimeters over medium-low heat and gently cook the onion and zucchini for twelve to fifteen minutes until completely soft. They should barely color; you are looking for sweetness, not browning. Remove them from the pan with a slotted spoon and reserve the oil.
Beat the eggs with salt and black pepper and stir in the grated manchego. Fold in the lukewarm vegetables and let the mixture sit for ten minutes, so the zucchini absorbs the egg and the tortilla will slice firmly later instead of falling apart.
Return a tablespoon of the reserved oil to the pan, place it over medium-low heat, and pour in the mixture. Let the tortilla gently set for eight to ten minutes until only the center is still soft. Place a plate over the pan, flip it in one quick motion, and slide the tortilla back in. Cook for another three to four minutes on the other side.
Meanwhile, cut the tomatoes into wedges and slice the red onion into paper-thin half rings. Mix them with the remaining olive oil, red wine vinegar, salt, and pepper, and let the salad sit for a moment.
Let the tortilla rest for five minutes, cut into wedges, and serve with the tomato salad, plenty of parsley, and basil.
