Budget Bread Crumb, Zucchini and White Bean Skillet Tortilla with Garlic

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a 24 cm oven-safe skillet with 1 tablespoon of olive oil.

2. 2

   Place the stale bread crumbs in a large bowl, pour in the milk, and mix. Let stand for 5 minutes so the bread softens.

3. 3

   Grate the zucchini, then place it in a clean towel or colander and squeeze out some of the moisture. Set aside.

4. 4

   Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the onion and cook for 4 minutes until softened. Stir in the garlic and sweet paprika and cook for 30 seconds more.

5. 5

   Add the grated zucchini to the skillet with the onion and garlic. Cook for 4 to 5 minutes, stirring, until some of the moisture evaporates. Remove from the heat.

6. 6

   To the bowl with the soaked bread, add the lightly mashed white beans, beaten eggs, grated cheese, parsley, salt, and black pepper. Fold in the zucchini, onion, and garlic mixture, and mix well.

7. 7

   Pour the mixture into the greased skillet and level the top with a spoon.

8. 8

   Bake for 16 to 20 minutes at 200 °C / 400 °F, until the tortilla is set in the center and golden around the edges.

9. 9

   Let rest for 5 minutes before slicing. Serve hot or warm.