Clean the spinach, cut the leaves into strips and put them briefly in hot water until they collapse. Lift out and drain. Peel the melanzani, cut into quarters and finely slice. Heat some olive oil together with the butter. Add the melanzani, sauté and just before they are done, mix in the spinach. Leave to cool. Lightly beat the eggs with salt and pepper and fold in the melanzani together with the spinach. Heat a little oil in a pan with high sides (the tortilla should be 3-4 cm high). Pour in the mixture and let it set over low heat. Use a wooden spoon to loosen the tortilla from the edge of the pan and gently shake the pan to loosen the tortilla from the bottom. Once the bottom is golden brown, place a lid on the pan and flip it over so that the tortilla is on top of the lid. Slide the tortilla back in and bake the other side until golden brown. Portion into pie pieces of any size and serve hot or cold, as desired.
Preparation Tip:
COOKING TIME: Melanzani a few minutes, tortilla 5-7 minutes.
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