SpanishMain course
Salt cod tortilla
This Spanish-style tortilla brings together tender potatoes and sweet, soft onions with flakes of salt cod and plenty of fresh parsley. It's cooked slowly until set, then flipped to create a golden crust on both sides. The key is to let the potato and egg mixture rest for a bit before cooking, which helps the flavors meld and the tortilla hold its shape. Serve it warm or at room temperature, perhaps with a simple green salad.
35 minServes 4
Method
3 steps · 35 min total
- 01
Sauté Onions and Potatoes
Heat half the oil in a frying pan. Sauté the chopped onion over medium heat until it's soft and takes on a pale gold color, which should take about 8 minutes. Remove the onion from the pan and set it aside, then add the potatoes to the same pan. Cook the potatoes until they are tender but still hold their shape, turning them carefully every so often. You might want to cover the pan for some of the cooking time to help the slices cook through evenly. Once the potatoes are nearly done, return the onions to the pan along with the garlic and cook for another 4 minutes. Tip the mixture into a bowl with the eggs, parsley, and some seasoning, then mix everything together. Let it sit for half an hour to allow the flavors to develop.
