Murcian tortilla
Description
The dish is prepared without unnecessary complications. Preheat the oven to 230 degrees. Place the eggplant pieces on a baking sheet and drizzle with 1 tablespoon of olive oil. Bake for 15 minutes until soft and golden. Remove from heat. Heat olive oil in a large skillet over medium heat. Add chopped onion and green pepper and sauté. Cook, stirring, until softened, about 10 minutes. Add the eggplants and diced zucchini. Sauté the vegetables for 8 minutes. Reduce heat to medium, add diced tomato, parsley, and salt to taste. Continue cooking for another 5 minutes. Beat 8 chicken eggs until foamy, add 1/2 teaspoon salt and pepper to taste. Pour the eggs into the skillet. Transfer the skillet to the preheated oven and bake until cooked through. Serve the dish warm.