Crustless 'Tortilla Española' with Spinach

Our F&P take on the iconic Spanish tortilla, this version is crustless and potato-free. We pack it with eggs, spinach, and onion, using flaxseed meal for added fibre and structure. It's fantastic served warm for dinner or cold in slices for lunch.

Method

1. 1

   Heat 2 tbsp of olive oil in a 20-24cm non-stick, oven-safe skillet over medium-low heat. Add the sliced onion and cook slowly for 15-20 minutes until very soft and lightly caramelised.

2. 2

   While the onion cooks, wilt the spinach in a separate pan or in the microwave. Squeeze out as much liquid as possible, then roughly chop it.

3. 3

   In a large bowl, whisk the eggs with the milled flaxseed, salt, and pepper. Stir in the grated cheese, if using.

4. 4

   Add the cooked onion and chopped spinach to the egg mixture and stir to combine.

5. 5

   Wipe out the skillet, add the remaining 2 tbsp of olive oil and heat over medium heat.

6. 6

   Pour the egg mixture into the pan, spreading it out evenly. Cook for 4-5 minutes, without stirring, until the edges are set.

7. 7

   Transfer the skillet to a preheated oven at 180°C (160°C fan) for 10-15 minutes, or until the tortilla is set in the middle. Alternatively, place a large plate over the skillet, flip it, and slide it back in to cook the other side.

8. 8

   Let it cool slightly before sliding onto a plate. Serve warm or at room temperature.