Ingredients: 6 eggs (beaten), bell peppers (green, yellow and red- sliced in little squares), zucchini (small cubes, eggplant (small cubes), paprika. How to cook: Beat the eggs in a bowl and season with paprika, salt and pepper. In a pan, saute all the veggies in olive oil and garlic and season with a little paprika, salt and pepper. Cook for about 3 minutes and then pour over the beaten eggs on the pan. Let it cook for about 3-5 minutes or until the edges are a little bit golden brownish in color. Get a big plate and flip the pan over the plate and slide the other side of the tortilla to cook the same way the other side cooked. Serve in a plate and sprinkle some chopped greens on top. Tips: Chopped the eggplants last since it easily change colors. You can also do this dish using your favorite veggies - potatoes, pimiento etcera.
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