Salt cod tortilla — a Spanish omelette of soft potato, onion and flaked salt cod set in egg, cooked golden on both sides. Rich, satisfying and lovely warm or cold.
- 4 tbsp Olive Oil
- 1 Large Chopped Onion
- 300g Jersey Royal Potatoes
- 2 cloves chopped Garlic
- 8 Egg
- 2 1/2 Tbs Parsley
- 300g Salt Cod
Video
Preparation
- Heat half the oil in a frying pan and sauté the onion over medium heat until soft and pale gold, about 8 minutes. Remove and set aside, then add the potatoes to the pan and cook until tender but not falling apart, carefully turning every so often and covering some of the time to help them cook through. Return the onions to the pan with the garlic and cook for another 4 minutes. Tip into a bowl with the eggs, parsley and some seasoning, mix together, and leave to sit for half an hour.
- Meanwhile, put the cod in a saucepan and cover with water. Bring to a simmer, then remove from the heat, cover, and leave for 10 minutes. Drain, leave to cool, and remove the skin and any bones. Break into large flakes and add to the potato and egg mixture.
- Heat the rest of the oil in a non-stick frying pan. Pour in the tortilla mix and cook over medium-low heat until just set and coming away from the sides — you may need to cover it to help the centre set, being careful not to overcook. Run a spatula underneath every so often to make sure it isn't sticking. Slide onto a plate, put the pan on top, and flip the tortilla in, uncooked side down. Cook over low heat until golden, or grill until just set. Leave to cool a little before serving.
