Spinach Tortilla

Ingredients

• 350 g fresh spinach
• Salt
• 1 red bell pepper
• 1 vegetable onion
• 2 Garlic cloves
• 50 g almonds
• 5 eggs
• 100 ml mineral water
• Pepper
• nutmeg
• 15 g ghee (clarified butter; 1 tbsp)

Instructions

1. 1.

   Wash the spinach, dry it by spinning, blanch in boiling salted water for 1 minute. Drain, rinse with cold water, and squeeze out excess moisture.

2. 2.

   Wash, clean, and dice the bell pepper.

3. 3.

   Peel and finely dice the onion and garlic. Roughly chop the almonds.

4. 4.

   Whisk the eggs with mineral water, seasoning with salt, pepper, and freshly grated nutmeg.

5. 5.

   Melt the ghee in a tall ovenproof pan. Sauté the onion and garlic over medium heat for 1–2 minutes until translucent. Add the bell pepper and spinach, then pour over the egg mixture. Stir in the almonds and let it cook for 2 minutes.

6. 6.

   Bake the tortilla in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for 10–15 minutes until golden brown.

7. 7.

   Remove from the oven and serve sliced into pieces.