Zucchini and onion Spanish omelette

1Step 1 of 7

Grate and salt the zucchini

Grate the zucchini on the large holes of a box grater, without peeling it. Put it in a colander, sprinkle with half a teaspoon of salt and toss. Leave it for 15 minutes.

2Step 2 of 7

Squeeze it thoroughly

Grab the zucchini by the handful and squeeze hard over the sink, or wrap it in a clean kitchen towel and wring it out. You'll be surprised how much water comes out.

Tip: This is the step that separates a juicy omelette from a watery one. Squeeze harder than you think you need to.

3Step 3 of 7

Soften the onion

While it drains, cook the finely chopped onion in two tablespoons of oil over medium-low heat for 10 minutes, until translucent and sweet.

4Step 4 of 7

Sauté the zucchini

Turn up the heat, add the squeezed zucchini to the onion and sauté for 4 minutes. It should lose its raw look and start to brown. Let it cool slightly.

5Step 5 of 7

Mix with the eggs

Beat the eggs with salt and pepper in a large bowl and add the warm (never hot) vegetables, or the eggs will start to set. Mix and let it sit for 5 minutes.

6Step 6 of 7

Set it over medium-low heat

In a 9-inch (22 cm) nonstick skillet with a tablespoon of oil, pour in the mixture and lower the heat. 5 minutes on the first side, without touching, until the edges are set and the center still wobbles.

7Step 7 of 7

Flip it

Cover with a flat plate larger than the skillet, hold it firmly and turn it over in one confident motion. Slide it back into the skillet and cook 3 more minutes.

Tip: Hesitation is what breaks it. One quick, decisive flip, with the skillet pressed against the plate.