Tortilla of Italian pumpkins with golden potatoes

To prepare golden potatoes: wash and peel the potatoes. Cook them in boiling water with salt at ease for about 10 minutes approx. Then take out the potatoes from the water and cut into slices along. In a frying pan, add a third of olive oil and brown on both sides.

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 to take another third of 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.