Spanish cucumber omelette

Cut the cucumber into rounds 1/4 inch thick, skin on (or peeled).

Put the slices in a colander over a bowl, season with sea salt and leave about 10 minutes to draw out water so they are not mushy when cooked.

Whisk the eggs with the chives, sea salt and black pepper in a large bowl.

Finely chop the onions and roughly chop the garlic.

Heat a large fry pan over medium heat with the olive oil for a couple of minutes; add the onion, stir to coat, and saute 6 to 8 minutes, stirring every 1 to 2 minutes, until lightly sauteed.

Transfer the cucumber to paper towels in a single layer and pat completely dry, scraping off excess salt.

Add the cucumber to the onions and saute 3 to 4 minutes, stirring every 1 to 2 minutes, without browning.

Add the garlic and black pepper (no salt) and stir continuously 30 seconds to 1 minute until fragrant.

Off the heat, add the vegetables to the eggs, reserving the oil in the pan; mix and let sit a few minutes for the flavors to develop.

Heat a 24 cm (9 1/2 inch) non-stick fry pan over low-medium heat with the reserved oil for a couple of minutes. Pour in the egg mixture in a flat layer and cook 3 to 4 minutes without mixing.

Run a spatula around the edges, invert onto a plate slightly smaller than the pan, slide back in, and tuck the edges toward the center for a rounded edge.

Cook 3 to 4 minutes more until just cooked through; slide onto a serving dish. Serve with a crunchy baguette.