Carefully clean the calabaza flowers and cut them in strips. Wash the calabashes, cut them into pieces and heat them in salted water for 5 minutes. Excursion and reserve.
Break the huevos into a bowl, beat them with a tenderizer, season and sprinkle with a third of the spicy Provolone Valpadana DOP.
Place 3 tablespoons of extra virgin olive oil in a saucepan, add the garlic and brown it, making sure it does not turn black. Add the calabacines and calabaza flowers, flavor with some mejorana leaves and continue cooking for a few minutes. Add the batters, make a gentle rotation of the pan to distribute them evenly and cook the tortilla on both sides.
Sacar del fuego y dejar efriar. Sprinkle the tortilla with the remaining spicy Provolone Valpadana DOP on the peels and serve.
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