Tortilla de Espinacas y Queso (Spinach and Cheddar Tortilla)

Method

1. 1

   Wilt the spinach in a dry non-stick pan over medium heat until fully collapsed, about 3 minutes; tip into a colander, press out the liquid, and chop roughly.

   💡 Squeeze the spinach properly dry — trapped water is what keeps this tortilla from setting firm.

2. 2

   In the same pan, warm the olive oil and soften the onion, about 5 minutes.

3. 3

   Beat the eggs with the salt and nutmeg in a large bowl, then stir in the spinach, onion and grated cheddar.

4. 4

   Let the mixture sit 5 minutes so the egg soaks into the cheese and spinach.

5. 5

   Wipe out the pan, add a little more oil if needed, and pour in the mixture over medium heat, shaping the edge as it sets, about 4 minutes.

6. 6

   Flip with the help of a large plate and cook the second side until just set in the center, about 3 minutes.

7. 7

   Rest 5 minutes before slicing into wedges; good warm now or packed cold for lunch the next day.