For the spinach and paneer, heat 2 tbsp of the oil in a pan over a medium heat. Add the paneer and fry for 5 minutes, stirring occasionally, until golden. Remove from the pan and set aside. Add the remaining 1 tbsp oil to the pan with the garlic and cook until brown, but not burnt.
Place the spinach in a blender with 150ml of water and blitz into a smooth paste. Add a splash more water if needed.
Add the paneer and mix well together. Cover with a lid and leave over a low heat while you make the rolls.
Place a small frying pan over a high heat and add a good glug of oil, enough to cover the base.
Break the eggs into a very shallow bowl (the bowl needs to be flat enough to dunk the tortillas). Add the salt and lightly whisk together. Dip 1 tortilla into the egg mixture, until coated all over, then transfer to the hot oil. Cook for 30 seconds, then turn and cook on the other side. Drain in kitchen paper then repeat with the remaining 3 tortillas.
To serve, spoon the paneer mixture into the middle of the hot tortillas, then roll up. Not like a burrito, but the way a kid would make a roll for the first time. If you don't have cheese falling out one end, you're doing it wrong!
Nadiya's Family Favourites by Nadiya Hussain is published by Michael Joseph.