2 potatoes, peeled and cubed

2 garlic cloves, chopped

3 tbsp (45 ml) olive oil

2 zucchini, diced

2 red onions, thinly sliced

12 eggs

With the rack in the middle position, preheat the oven to 400°F (200°C).

In a pot of salted boiling water, cook the potatoes until tender. Drain.

In a large non-stick skillet over high heat, lightly brown the garlic in 1 tbsp (15 ml) of the oil. Add the zucchini and onions. Cook for 3 minutes or until tender. Season with salt and pepper. Set aside in a bowl.

In the same skillet over high heat, brown the potatoes in the remaining oil. Add oil, if needed. Stir in two-thirds of the vegetables.

In a bowl, beat the eggs. Season with salt and pepper. Pour the eggs into the skillet and top with the remaining vegetables. Continue cooking over medium heat for 2 minutes or until the edges begin to set.

Transfer to the oven and bake for 15 minutes or until the omelette is just set.

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