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Place the baby spinach and eggs in a blender and blitz until all ingredients have blended and are smooth.
Lightly spray a pan or skillet with oil on a medium heat.
Pour in half of the spinach mixture into the pan and cook for 3 to 4 minutes until you see bubbles in the tortilla and it looks firm.
Gently flip over, as you would a crepe and cook for a further 2 to 3 minutes.
Remove from the pan, allow to cool slightly, then you are ready to fill and roll.