Spinach Tortilla

Clean and rinse the spinach. Finely dice the garlic. Roast pine nuts in a frying pan without fat until golden brown. Cut goat cheese into 1 cm cubes.

Sauté raisins and garlic in hot butter. Add spinach, pine nuts and lemon zest. Season with salt, pepper and nutmeg. Cook until the spinach falls together. Put it on the spot in a sieve, drain well and cool. On top fold in the cheese cubes.

Mix the eggs and season with salt and pepper. Heat olive oil in an ovenproof, coated frying pan (o 18 cm). Pour in eggs and cook at low temperature until lightly set. Spread spinach mixture evenly on top and cook in the heated oven on the middle shelf at 180 degrees (gas 2-3, convection oven 160 degrees) for 10-12 minutes.

Remove the frying pan from the stove, carefully loosen the tortilla at the edge, slide onto a large flat plate and cool. Next, cut into squares about 4 x 4 cm and place on small wooden skewers.

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Tip: Did you know that one bowl of spinach provides almost all the manganese and fiber you need?

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