Vegetable Tortilla From Murcia Recipe

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Nutrition per serving    (USDA % daily values)
CAL
209
FAT
46%
CHOL
139%
SOD
8%

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Ingredients for 6 servings

3 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

1 small onion, finely chopped

1 tablespoon chopped fresh parsley

1 small zucchini, cut in half lengthwise, seeded, and diced

8 eggs

1 small Japanese or Chinese eggplant (about 6 ounces), peeled and diced

1 green bell pepper, seeded and chopped

1 large ripe tomato (1/2 pound), peeled, seeded, and chopped

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