Salt Cod Tortilla
Salt Cod Tortilla



  • 4 tbsp olive oil
  • 1 sliced onion
  • 300g waxy potatoes, sliced
  • 2 chopped garlic cloves
  • 8 eggs, beaten
  • 2 tbsp chopped parsley
  • 320g salt cod, soaked and drained
  • Heat half the oil in a frying pan and cook the onion to soften for 5 mins. Remove from the pan and set aside, and replace with the potatoes. Cook until tender, then return the onion to the pan with the garlic, and cook for 3-4 mins more. Tip into a bowl and mix with the eggs, some seasoning and the parsley, then leave to sit for half an hour.
  • Meanwhile, simmer the cod in a saucepan full of water, then remove from the heat and leave to stand for 10 mins. When ready, drain, and break into large flakes. Combine with the eggy potato mixture.
  • Heat the rest of the oil in a frying pan, and tip in the tortilla mixture. Cook on medium-low until just starting to set, then carefully slide onto a plate and flip. Stick under a hot grill until just set, then leave to cool a little before serving with salad.
30 mins
4 serving

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