- 2 tbsp olive oil
- 1 small onion (chopped)
- 350 g (12 oz) mushroom (sliced)
- 280 g (10 oz) frozen spinach (unfrozen)
- Salt & pepper
- 60 g (2 oz) almond flakes
- 5 eggs
- 2 tbsp parsley (chopped)
- 2 tbsp water
- 85 g (3 oz) parmesan cheese or grana padano (shred)
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- 1. Roast almond by frying pan util gold.
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- 2. Fry onion with olive oil in low heat for 5 minutes until softened. Add mushroom and continue frying for 4 minutes.
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- 3. Increase the heat to medium and add spinach, continue for 3 minutes. Add salt, pepper and almonds.
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- 4. Beat the eggs, add water and salt and pepper in a bowl. Pour it to the frying pan and cook for 5-8 minutes until the underside is set. In the meanwhile preheat oven 220 ºC – 428 ºF. Sprinkle the cheese over the tortilla and put in oven for 3 minutes.