Spanish zucchini and potato scramble

Heat a large fry pan over medium heat with 60 ml extra virgin olive oil.

Add the thinly sliced onion, coat in the oil and saute about 5 minutes, stirring every minute or so.

Add the potato pieces, season with sea salt and black pepper, and cook, stirring every 2 to 3 minutes.

Put the zucchini pieces in a colander over a bowl, season with sea salt and let sit 10 minutes to draw out water so it stays firm.

Crack 6 large eggs into a large bowl, season with sea salt and black pepper and whisk only about 10 seconds, leaving streaks of white.

Pat the zucchini completely dry on paper towels, wiping off excess salt.

Cook the potatoes 15 to 20 minutes until lightly golden and tender when pierced with a toothpick.

Add the zucchini and saute about 3 to 4 minutes without overcooking.

Lower the heat to low, add the eggs and mix gently and continuously 2 to 3 minutes until just cooked through, so they do not turn rubbery.

Transfer to a serving dish and top with chopped chives; serve with a crunchy baguette.