Salt cod tortilla

Method11 steps

1. 1

   Step 1: Heat half the measured olive oil in a frying pan. Fry the finely sliced onion (1 large) over medium heat for about eight minutes until soft and pale gold. Lift the cooked onion into a bowl and reserve it, keeping its oil in the pan. Add all the peeled, sliced waxy potatoes (300 g) to that same pan.

   Uses Half the measured olive oil · 1 large onion, finely sliced · 300 g waxy potatoes, peeled and sliced

2. 2

   Step 2: Cook the sliced potatoes gently in the same pan until tender but still holding their shape, turning carefully from time to time. Cover the pan for part of the cooking to help the slices cook through.

   Uses All sliced potatoes and cooking oil

3. 3

   Step 3: Return the reserved cooked onion to the tender potatoes, add all the finely chopped garlic (2) and cook for four more minutes. Tip the cooked vegetables into a bowl with all eight lightly beaten eggs and the measured two tablespoons mixture parsley. Add black pepper to taste and salt only if needed, remembering the desalted cod will contribute seasoning. Mix gently together.

   Uses All cooked potatoes and oil · All reserved cooked onion · 2 garlic cloves, finely chopped · 8 eggs, lightly beaten · 2 tbsp finely chopped fresh parsley for tortilla mixture · Salt to season tortilla mixture, if needed after accounting for cod · Black pepper to season tortilla mixture, to taste

4. 4

   Step 4: Let the mixed egg-and-potato base sit for thirty minutes. Prepare the cod during this rest, keeping the egg mixture covered and away from heat.

   Rest mixed egg-and-potato base · 30 minUses All mixed egg-and-potato base

5. 5

   Step 5: Use the salt cod (300 g) already soaked to remove excess salt and drained. Put it in a saucepan with enough fresh poaching water to cover it. Bring just up to a simmer, then remove the saucepan from the heat.

   Uses 300 g salt cod, already soaked and drained · Fresh water to cover already soaked and drained salt cod

6. 6

   Step 6: Cover the saucepan off the heat and leave the cod in its hot water for ten minutes, until cooked through; if needed, return it briefly to a gentle simmer until the thickest piece reaches 63 °C /145 °F. Drain, discard the poaching water and let the cooked fish cool enough to handle. Remove any skin and bones.

   Uses All cod and hot poaching water

7. 7

   Step 7: Break all the cooked deboned cod into large flakes and gently add those flakes to the rested egg-and-potato mixture.

   Uses All cooked deboned cod · All rested base

8. 8

   Step 8: Heat the reserved half of the same measured olive oil in a non-stick frying pan. Pour in all the assembled tortilla mixture and cook over medium-low heat until the edges are set and come away from the sides.

   Uses All assembled tortilla mixture · Reserved half the same measured olive oil

9. 9

   Step 9: Continue cooking gently, covering briefly if needed to help its centre set. Keep the heat low enough to avoid a burnt base while the centre remains raw. The finished egg centre must be fully set rather than runny.

   Uses The cooking tortilla

10. 10

    Step 10: Slide a spatula underneath the tortilla occasionally to check it releases. When it holds together, slide it onto a large plate. Put the pan over the plate and carefully invert both, returning the tortilla to the pan with its less-cooked side down.

    Uses The partly cooked tortilla

11. 11

    Step 11: Cook the second side over low heat until golden and the egg centre is fully set, reaching 71 °C /160 °F. Let the finished tortilla cool a little before dividing into four portions. Add the separate extra fresh parsley if desired.

    Uses The turned tortilla · Extra chopped fresh parsley to serve, as desired