Spanish Tortilla Española with Sautéed Spinach and Piquillo Peppers

In a small bowl, whisk the eggs with a pinch of sea salt and freshly cracked black pepper until frothy.

Heat the olive oil in a small 6-inch non-stick skillet over medium heat. Add the sliced red bell peppers and sauté until softened and slightly charred.

Add the spinach to the skillet, stirring just until wilted and the water has evaporated—this ensures the tortilla doesn't become soggy.

Pour the whisked eggs over the vegetables, tilting the pan to ensure even distribution. Turn the heat down to low.

Cook for about 3-4 minutes, lifting the edges with a spatula to let the raw egg run underneath, until the center is set but still tender.

Place a flat plate over the skillet, invert the tortilla onto it, then slide it back into the pan to brown the other side for 60 seconds.

Serve warm, cut into wedges, garnished with a final pinch of sea salt and a squeeze of lemon.