Instructions

1. Dice the chorizo and put the pieces into a frying pan. Gently heat them and cook until the fat releases and the chorizo is crispy and golden.
2. Meanwhile, put the spinach in a large bowl and pour boiling water over it. Let it stand for a minute. When wilted, drain and rinse with cold water, then squeeze out the excess water.
3. Lightly whisk the egg in a bowl, then sieve in the flour and add the baking powder. Combine gently.
4. Finely chop the spinach and fold in the batter together with the chorizo.
5. Heat some oil in a large frying pan. When hot, add dollops of the batter, spreading them out into circles. Cook for 2-3 minutes, then flip them over. Cook for another minute or so, then transfer them to a plate lined with paper kitchen towel.
6. Serve them lukewarm.