Spanish Tortilla Omelette with Spinach and Tuna

Chop 4 cloves of garlic into small chunks, measure out 5 cups of bagged spinach, drain the oil from 2 tins of Spanish tuna and crack 6 large organic eggs into a bowl, season the eggs with sea salt & black pepper and whisk together until well combined

Heat a nonstick fry pan with a medium heat and add 2 tbsp of extra virgin olive oil, after 2 minutes add the chunks of garlic and mix around with the oil, after 1 minute start adding the spinach into the pan, add it in batches that way it all fits, once all the spinach is in the pan place a lid on top, after 2 minutes remove the lid and season with sea salt & black pepper, mix together until well combined and turn off the heat

Drain any of the extra liquid released from the spinach and add the spinach mixture into the bowl with the eggs, also add the drained tuna into the eggs and mix it all together until well combined

Heat the same pan with a low-medium heat and pour in the egg mixture, using a fork make sure everything is evenly divided in the pan, after 3 minutes start running a spatula through the edges of the pan to ensure the tortilla is not sticking to the pan

About 5 to 6 minutes after adding the egg mixture it´s time to flip the tortilla, place a plate that is bigger than the pan over the pan, place your hand on the plate and flip the pan over, slide the uncooked part back into the pan, using a spatula compact the tortilla through the outer edges, this ensures the classic rounded edge

After a total cooking time of 11 to 12 minutes, that is 5 to 6 minutes per side, remove the pan from the heat and slide the tortilla into a serving dish, enjoy hot at room temperature or cold