How to make
Cut the onion into thin crescents and the garlic into slices. Put them to fry in oil on a moderate heat until they soften nicely and start to caramelize slightly.
During this time, wash your zucchini and without peeling, cut them into thin pieces. Add them to the onion with a pinch of salt and cook until it also softens nicely. Don't worry if it gets a little mushy in places.
Strain the prepared vegetables from the separated liquids and fat and leave them for a few minutes in a colander, so that they are not too hot.
Beat the eggs with the cream cheese, add the strained vegetables and mix.
Heat a small to medium non-stick skillet over medium heat. Add a little oil to coat the bottom. Transfer the tortilla mixture from the bowl into the skillet and level it out. Cook until golden brown on one side and using a plate or flat lid flip the tortilla to cook the other side.
The zucchini tortilla is a bit more difficult to flip than the classic potato tortilla. This is due to the fact that the zucchini itself is softer and the mixture is not so compact, so it can tear easily. I got it right the first time, so it's not that difficult, just be quick and even if it curls, when you slide it back into the skillet, the tortilla will take on a perfect shape.
When cooking, also monitor and adjust the heat. If you see it browning on the bottom and very runny on top, then immediately reduce the heat to low for a while until the eggs on top start to set.
It is recommended to serve the tortilla warm, but the zucchini and onion tortilla with cream cheese can also be consumed when it has cooled.
Enjoy your meal!
