Salt Cod Frittata
Salt Cod Frittata



  • 4 tbsp olive oil
  • 1 onion, sliced
  • 300g waxy potatoes, sliced
  • 2 chopped garlic cloves
  • 8 eggs, beaten
  • 2 tbsp chopped parsley
  • 300g salt cod, soaked and well drained
  • Fry the onion in half the oil for a few mins, or until soft and golden, then remove from the pan and set aside. Chuck in the sliced potatoes and fry until tender, then add the onions back to the pan with the garlic. Tip the lot into the bowl with the eggs, and season well. Meanwhile, poach the salt cod in simmering water for 10 mins, then drain and break into flakes to add to the egg and potato mixture.
  • Pour your tortilla mix into a frying pan with the rest of the oil, and cook on a medium heat until just set. Slide the tortilla onto a plate, and flip the tortilla to cook the other side. Cook until golden, and serve with salads.
40 mins
4 serving

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