Tortilla Española Of Summer Squash

• 8-10 eggs
• 1/2 cup milk
• 2 summer squash (a yellow and green)
• fresh parsley
• kosher sea salt
• black pepper
• olive oil
• 2 cloves garlic
• 1/2 yellow onion

1. Heavily whisk eggs and milk with about 1/3 tsp salt and a little pepper in a large bowl until very fluffy. Set aside.
2. Slice summer squash into ribbons, small cubes or half moons. Thinly slice onion. Roughly chop parsley. Smash garlic with mortar and pestle or finely dice. Coat 9" nonstick pan in olive oil and saute these ingredients with salt and pepper on medium heat until wilted.
3. Add eggs. Let cook for a couple minutes and then start working your plastic spatula or wooden spoon around the perimeter of the tortilla, folding it over a little and tilting the pan to let more raw egg mixture run into your pan. Repeat this and cook until tortilla is about 80% done.
4. Time for the flip. Firmly place a large plate against the top of the pan, hold on tight and flip! Now just slide the tortilla right back into the pan to finish cooking the partially raw side you flipped onto the plate. Cook for another 2 minutes and repeat the flip of your beautiful finished product onto a clean plate for serving.

eggs, milk, summer, parsley, kosher sea salt, black pepper, olive oil, garlic, yellow onion

Taken from food52.com/recipes/23036-tortilla-espanola-of-summer-squash (may not work)