Tortilla de Espinacas

Ingredients

• 6 large eggs
• 8 ounces fresh spinach
• 1 medium onion
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cloves garlic
• 1 ounce parmesan cheese

Instructions

1. 1

   Wash the fresh spinach thoroughly under running water. Drain and chop coarsely.

2. 2

   Peel and finely chop the onion and garlic.

3. 3

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sauté for about 5 minutes until softened and translucent.

4. 4

   Add the chopped spinach to the skillet, stirring well. Cook for another 3-4 minutes until the spinach is wilted and most of the moisture has evaporated. Season with half a teaspoon of salt and black pepper.

5. 5

   In a mixing bowl, crack the eggs and whisk them together. Add the remaining salt and black pepper, and mix well.

6. 6

   Once the spinach mixture has cooled slightly, fold it into the egg mixture. If using, grate the parmesan cheese and add it to the mixture, stirring to combine.

7. 7

   Wipe the skillet clean and add the remaining tablespoon of olive oil. Heat over medium heat.

8. 8

   Pour the egg and spinach mixture into the skillet, spreading it evenly. Cook for about 5-7 minutes until the bottom is set and lightly browned.

9. 9

   Using a large plate, carefully flip the tortilla over to cook the other side. Cook for an additional 5-7 minutes until fully set and golden brown.

10. 10

    Remove the tortilla from the skillet and let it cool for a few minutes before slicing. Serve warm or at room temperature, garnished with additional grated parmesan if desired.