Spanish cuisine · Breakfast & Eggs

Tortilla de Espinacas

Flat tortilla with spinach leaves, golden garlic and toasted pine nuts, cut lukewarm as a tapa.

Ingredients · for 4 servings

• 500 g spinach leaves
• 8 eggs
• 4 cloves garlic
• 40 g pine nuts
• 5 tbsp olive oil
• 1 pinch nutmeg
• Salt, pepper

Instructions

1. Wash the spinach, remove the coarse stems and spin the leaves dry well; toast the pine nuts in a dry pan for 3 min. until golden brown and set aside.
2. Cut the garlic into thin slices and let it turn golden in 3 tbsp olive oil over gentle heat for 2 min. without browning it dark.
3. Add the spinach in batches and let it wilt over high heat for 3–4 min., then transfer to a sieve and press out firmly with the back of a spoon — leftover water makes the tortilla watery.
4. Roughly chop the pressed spinach and mix with the whisked eggs, the pine nuts, nutmeg, salt and pepper.
5. Heat the remaining olive oil in a 24 cm non-stick pan, pour in the mixture, spread flat and cook over medium heat for 5–6 min. until the edge is firm and the surface only glistens lightly.
6. Turn the tortilla out onto a plate, slide it back into the pan, finish cooking for 3 min. and serve lukewarm, cut into cubes as a tapa.