• ¼ kg fresh spinach
• 3 eggs
• 4 cloves of garlic
• ¼ l water
• 1 soup spoon of flour
• salt
• olive oil

Preparation

First make the tortilla. When the oil is hot, add the two cloves of garlic cut into slices and when they are a little brown (take care, because they could otherwise burn and produce bitter taste), add the spinach (Teresita says that they should be cut up when in the pan, because they otherwise tend to lose consistency). When they are almost cooked (without becoming too well cooked), mix them in a bowl with three eggs that have previously been beaten with a little salt, and then add everything to the pan! Once the tortilla is ready, put it to one side and cut it into 4 to 6 pieces. To make the sauce (it is best to do this in a ceramic casserole dish) add the oil and the rest of the slices of garlic. Then, when the garlic is a golden colour, add a spoonful of flour, and when this has turned brown, add the water and a little salt, and then stir until the resulting sauce thickens. Then add the tortilla to the sauce and leave to simmer for a couple of minutes. It should now be ready to eat. There are different variations on this recipe. For example, it is possible to garnish the dish with boiled eggs, beans, or even pieces of fried cod (to make a more complete meal). According to Ulldemolins, tortilla with sauce is a typical dish for Lent in places as far away as Les Garrigues.

Cal Prim de Montoliu.