Vegetable tortilla

Bring a pan of water with salt to the boil and cook the cubes of potato al dente, in about 8 minutes. Then add the spinach and peas. Wait until the water comes back to the boil and immediately put the potato, peas and spinach in a colander.

Heat the oil in the Tefal frying pan and fry the onion, garlic and zucchini until the onion turns translucent. Add the drained vegetables from the colander and mix well. Season with salt and pepper.

Beat the eggs with salt and pour over the vegetables in the frying pan. Spread well over the pan and let it cook gently under a lid, until the top is solidified. Let the tortilla slide on a plate and turn it over in the pan. Turn off the heat and let it go for a while.

Serve the tortilla warm or cold, cut into points, with tomato salad and / or aioli. Serve a glass of dry sherry or an ice cold beer.