How to make
Wash, clean and chop the spinach, fresh garlic and onion. Fry them, until they soften in the oil and strain them from the fat. Set it aside for later use.
Beat the eggs lightly, but make sure they're not foamy. As soon as the spinach mixture has cooled slightly, pour it over the eggs, add salt and mix.
Heat a non-stick pan over medium heat with a little of the fat (1-2 tbsp.). Pour the tortilla mixture and level it out.
Bake, until the edges turn white (about 5 minutes) and flip with a quick movement onto a flat lid or plate with a larger diameter than the pan. Slide the tortilla back into it and place it back onto the heat for 2-3 minutes to brown the other side.
Serve the cooked spanish tortilla warm or cold. It is equally delicious.
Enjoy your meal!
