Tortilla de Zapallitos

Wash the zapallitos under cold running water and slice them into thin rounds, approximately 5mm thick.

Peel and slice the medium onion into thin half-moons.

Heat the frying oil in a large skillet over medium-high heat until shimmering.

Add the sliced zapallitos and onion to the hot oil, stirring occasionally until the zapallitos are tender and lightly golden, about 10-12 minutes.

Remove the cooked zapallitos and onion from the skillet with a slotted spoon and let them drain on paper towels, reserving about 2 tablespoons of the oil in the pan.

Crack the eggs into a bowl and beat them together with salt until well combined.

Return the skillet with the reserved oil to medium heat and add the drained zapallitos and onion back to the pan.

Pour the beaten eggs evenly over the zapallitos and onion mixture, stirring gently to distribute the vegetables throughout.

Cook without stirring until the bottom is set and lightly golden, about 5-7 minutes.

Slide the tortilla onto a plate, invert it back into the skillet to cook the other side until set and golden, about 3-4 minutes.

Transfer the tortilla to a serving plate and cut into wedges, serving warm or at room temperature.