• Wash spinach leaves very well to remove any dirt. Chop them the size of your taste and reserve.
• Beat the eggs vigorously and add a pinch of salt, one of black pepper and mozzarella cheese.
• In a nonstick skillet, add a teaspoon of oil and the garlic and let it simmer over medium-high heat for two minutes. Add the chopped spinach and sauté for 5 minutes over low heat.
• Add the beaten eggs, mix them with the spinach, and let it start cooking. When you see that it has hardened at the bottom (you can verify by slowly moving the pan and seeing that everything moves together), turn the skillet using a lid or plate, turn it over and cook on the other side.
• If you prefer it to be a little damp inside and golden on the outside, increase the heat, and if on the contrary, you want it to be compact, cook it over low heat.
• Ready, serve the hot tortillas. Accompany with a hot drink and bread.

Enjoy your meal!