Salt cod tortilla

3 steps · 35 min total

1. 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.
2. 02

   Prepare the Salt Cod

   Meanwhile, place the salt cod in a saucepan and cover it with water. Bring the water up to a simmer, then remove the pan from the heat, cover it, and let the cod steep for 10 minutes. Drain the cod, let it cool, then carefully remove any skin and bones. Break the fish into large, rustic flakes and stir it into the potato and egg mixture.
3. 03

   Cook and Flip Tortilla

   Heat the rest of the oil in a non-stick frying pan. Pour in the tortilla mix and cook it over medium-low heat until the edges are just set and pulling away from the sides of the pan. You might need to cover the pan to help the center set without overcooking the bottom. Gently slide a spatula underneath the tortilla occasionally to ensure it isn’t sticking. Once the bottom is set, slide the tortilla onto a plate, then place the frying pan on top and quickly flip the tortilla back into the pan, uncooked side-down. Cook over a low heat until the second side is golden, or finish it under a grill until it is just set through. Let it cool a little before serving.