Spinach Tortilla with Pine Nuts recipes
Ingredients
- 1 tablespoon sea salt for blanching
- 1 large bunch spinach (12 oz) (340gr) – stems trimmed, thoroughly washed and spun dry
- 3 tablespoons Spanish extra virgin olive oil
- 1 large Spanish onion – skinned, quartered and finely sliced
- 2 tablespoons pine nuts
- 2 large garlic cloves – skinned and minced
- 1/8 teaspoon ground cayenne
- 1/2 teaspoon sea salt
- 8 large organic eggs
- ground black pepper
- olive oil
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