Place the fresh spinach, eggs, garlic powder, ground coriander (if using), and a pinch of salt into a high-speed blender.

Tip: Adding the seasonings directly enhances the depth of flavor and makes the batter perfectly seasoned from the start.

Blend on high until the mixture is completely smooth and liquid in texture.

Don’t worry if the batter seems thin, this is ideal for spreading evenly in the pan, ensuring delicate, crepe-like tortillas.

Drizzle about 1 tablespoon of olive oil into a non-stick frying pan.

Start on high heat to get the pan hot, then reduce to medium before pouring the batter. This helps prevent sticking and promotes even browning.

Using a ladle, pour a scoop of batter into the center of the pan.

Immediately tilt and swirl the pan in a circular motion to spread the batter into a thin, even layer, aim for around 22 cm (8.5 inches) in diameter.

Let the tortilla cook until the surface appears dry and matte, and turns a rich, darker green.

The underside should be lightly golden with crisp edges, this usually takes about 1–2 minutes.

Using a wide, flexible silicone spatula, gently lift and flip the tortilla.

A soft spatula helps prevent tearing and keeps your tortilla beautifully intact.

Cook for another 2-3 minutes, until fully set and lightly golden on the second side.

You’re aiming for a soft but firm texture, perfect for wrapping or folding without breaking.

Continue with the rest of the batter until all tortillas are cooked. Stack them on a plate and keep covered with a clean towel to retain softness.