Rinse spinach, remove stems, cut into strips. Blanch in a bowl with plenty of water, drain in a sieve and keep warm.
Peel the melanzane, cut into quarters and slices, sauté in a cast iron pan in olive oil and a little lard.
Just before the melanzane are cooked, add the drained spinach strips. Mix in and season well with salt and freshly ground pepper.
Crack the eggs, stir in the melanzane and spinach. Season again to taste. Heat a little olive oil in a cast iron frying pan and brown the tortilla on both sides (turn to the other side using a plate). The tortilla must remain creamy on the inside.
A guest in Mallorca
Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?
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