Wash the spinach and put it in a saucepan, without straining, together with the small amount of water that remains after rinsing. In another pan, boil the carrots, previously washed, scraped and cut into two or three pieces. When both the vegetables are cooked, strain them and leave them to cool separately.

Take two frying pans and, in each one, heat 2 spoonfuls of oil and 1 clove of garlic, finely chopped. When the oil is hot tip the spinach, well squeezed and chopped, into one pan and the carrots, strained and coarsely chopped, into the other; season both with salt and pepper and leave to cook for about 20 minutes, so the vegetables develop more flavour. To the pan with the spinach, while still hot, add the egg and stir it in quickly and thoroughly so that it doesn’t coagulate.

Take two single-portion moulds (approximately 8 cm in diameter), grease them, pour in the carrots and then the spinach on top, forming two layers each about 3 cm thick. Cook in the oven, at 180 °C, for 10 minutes. Remove from the oven, turn out the flans and serve them nice and hot. Besides having a delicious flavour the two flans look wonderful as well, with their bright, contrasting colours.