Breakfast

Tortas de Espinaca con Jamón

Name: Tortas de Espinaca con Jamón
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 cup fresh spinach, roughly chopped; ½ cup polenta (cornmeal); ½ cup all-purpose flour; 2 large eggs; ¾ cup whole milk; 60g jamón ibérico, torn into shards; 3 tbsp pine nuts, toasted; 1 tsp smoked paprika; ½ tsp salt; ¼ tsp black pepper; 2 tbsp olive oil for cooking; 1 garlic clove, minced; ¼ cup Greek yogurt for aioli; 1 tbsp lemon juice

Delicate corn-flour griddle cakes studded with wilted spinach, crispy jamón ibérico shards, and roasted pine nuts—served with a silky smoked paprika and garlic aioli for dunking. Golden, lacy edges meet tender insides for pure breakfast indulgence.

735cal 30gprotein 63gcarbs 41gfat 12min prep 18min cook 2serves

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