An omelette with a difference using a marrow, makes a nice change from the regular tortilla.
6 eggs
2 dl oil
Readymade mayonnaise
1 kg marrows, unpeeled
2 onions, finely cut
Salt
Chapata (Rustic-Style bread)
Fry the onions slowly in 1dl oil and season with salt. Wash the marrows and, without removing the skins, cut them into thin slices and fry with the onions until they are transparent.
Remove the lightly fried vegetables and place in a colander to drain off any water. Once well strained, heat in a non-stick frying pan with 1dl oil.
Beat the eggs in a bowl, season and pour into the same frying pan as the marrows. Reduce the heat so that the egg sets slowly. Using a pan lid, flip the omelette so that it sets on the other side.
When cool, cut the omlette into 6 portions and place on 6 slices of bread. diagonally cut and previously spread with mayonnaise.