Total time: About 1 1/2 hours

Servings: 6 to 8

Note: To make this ahead for a more dramatic presentation as an appetizer for a party, stack the omelets and weight them for at least 8 hours, refrigerated, to compress the layers. Slice into thin wedges or anchor with toothpicks and cut into bite-size squares like a Spanish tortilla.

1/2 pound fresh spinach, stems removed

About 4 tablespoons best-quality olive oil, divided

1 small zucchini, diced

1 clove garlic, minced

Coarse sea salt to taste

Freshly ground black pepper to taste

6 shiitake mushrooms, stemmed, caps wiped clean and thinly sliced

18 large eggs

2 anchovy fillets, drained and coarsely chopped

1 tablespoon tapenade

4 piquillo peppers, drained, dried and diced

2 tablespoons capers, drained

3 oil-packed sun-dried tomatoes, drained and finely chopped

1 tablespoon pesto

1. Fill a medium saucepan with water and bring it to a boil over high heat. Wash the spinach well in several changes of water and drain. Place the leaves in the saucepan, cover and cook over high heat until wilted, 15 to 20 seconds. Drain well, squeeze dry and coarsely chop. Press the spinach between paper towels to drain any additional moisture. Set aside.

2. Heat 2 teaspoons olive oil in a heavy-bottomed 9-inch sauté pan over medium heat. Add the zucchini and garlic, and season with salt and pepper to taste. Cook, stirring constantly, until soft and starting to brown. Transfer to a small bowl.