Rinse fresh spinach and discard stems, defrost Tk spinach. Separate onion from peel and chop finely. Heat butter and saute onion in it.
Add spinach and let it fall apart. Squeeze the garlic and add, sauté for 3 minutes. Season with salt and pepper. In a small frying pan, fry 1 tbsp pine nuts in 1 tbsp olive oil. Squeeze spinach neatly in a sieve and mix half the amount of it with two eggs. Add to frying pan, let fry at moderate temperature until stiff. Shake a little so that nothing sticks. Loosen tortilla from edge of pan, slide onto a plate, turn to other side, finish frying.
Bake second tortilla. Cut into pie pieces.
(6 servings as tapas)
Tip: Did you know that one bowl of spinach already provides the entire daily requirement of vitamin K and beta-carotene?