Salt Cod Tortilla
A hearty Spanish-style omelette combining flaky salt cod with tender Jersey Royal potatoes and golden onions. Perfect warm or at room temperature, it makes a satisfying lunch or light dinner.
Ingredients
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Egg⚖ 400 g 🥚 8 pcs
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Olive Oil⚖ 54.4 g 💧 59.2 ml 🥄 4 tbsp
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Salt Cod⚖ 300 g 2 pcs
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Jersey Royal Potatoes⚖ 300 g 2 pcs
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Onion⚖ 150 g 🧅 1 pcs
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Parsley⚖ 50 g 2 pcs
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Garlic⚖ 10 g 🧄 2 pcs
Total nutrition
1622 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat 2 tablespoons of olive oil in a frying pan and sauté the chopped onion over a medium heat until soft and pale gold, about 8 minutes. Remove the onion from the pan and set aside. Add the sliced potatoes to the same pan and cook, turning carefully every so often and covering the pan occasionally to help them cook through, until tender but not falling apart. Return the onion to the pan along with the garlic and cook for a further 4 minutes. Tip everything into a large bowl with the beaten eggs, chopped parsley and seasoning, stir to combine, and leave to rest for 30 minutes.
- Meanwhile, place the salt cod in a saucepan, cover with cold water and bring to a simmer. Remove from the heat, cover and leave for 10 minutes. Drain, allow to cool, then remove any skin and bones. Break the fish into large flakes and fold into the potato and egg mixture.
- Heat the remaining 2 tablespoons of olive oil in a non-stick frying pan over a medium-low heat. Pour in the tortilla mixture and cook until just set and beginning to pull away from the sides, covering the pan if needed to help the centre set. Ease a spatula underneath occasionally to prevent sticking. Slide the tortilla onto a large plate, place the pan upside-down on top and flip the tortilla back into the pan, uncooked side down. Cook over a low heat until golden, or finish under a grill until just set. Allow to cool slightly before slicing and serving.
Source:
TheMealDB
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