Tortilla of Italian pumpkins with rice

To prepare rice: in a pot, add the oil great and throw the rice. Sail until it is almost translucent. Then add 1.5 cup boiling water through each cup of rice, take salt to taste, stir gently, cover and put it over low heat with toaster for 20 minutes. At the end of the time, turn off the fire and wait about 5 more minutes.

Prepare your ingredients: Wash the Italian pumpkins, cut the ends and grate them with shells; wash, peel and chop the fine onion; Peel and crush the garlic.

Then, dry the Italian pumpkins with a clean cloth to take out the excess water and reserve.

In a pan pour half the olive oil, add the onion and sauté until it is translucent.

In a bowl, mix the grated zucchini, the frog of onion and garlic, the eggs, the salt and the pepper. Revolver and mix well.

In the same frying pan add the rest of the olive oil, add the mixture and cook 10 mins on one side or until well. Then, with the help of a plate, turn the omelette and cook it on the other side to completely curling.