Spanish Omelet with Zucchini
Rinse, trim and slice the zucchini. Peel garlic and finely chop. Saute the zucchini slices with thyme and garlic in hot oil in a frying pan for 3-4 minutes. Season with salt and pepper. Strain the liquid.
Whisk the eggs with the cream and season with salt and pepper. Pour in the zucchini, cover and let thicken for 4-5 minutes over low heat. Then turn the tortilla with the help of a large plate, sprinkle with parmesan, and cover for 3-4 minutes.
Cut into small squares and serve.