1-Place the spinach, eggs and salt in: Place the spinach, eggs and salt in a blender.
2-Blend until smooth: Blend until smooth. The mixture may seem watery but it works.
3-Heat a tablespoon of olive oil on: Heat a tablespoon of olive oil on a non stick skillet and turn to high. Once at high heat bring the heat down to medium.
4-Fill a soup laddle with batter and: Fill a soup laddle with batter and pour it onto the skillet.
5-Tilt the pan with a circular motion: Tilt the pan with a circular motion so that the batter coats the surface evenly.
6-Cook until the top of the spinach: Cook until the top of the spinach tortilla is no longer wet, is a deep green color and the bottom is browning. Use a larger silicone spatula to flip the spinach wrap.
7-Cook on the other side for about: Cook on the other side for about 2-3 minutes. Repeat with the rest of the batter.