Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 10½ oz salt cod
• 4 tbsp olive oil
• 1 large onion, chopped
• 10½ oz Jersey Royal potatoes, scrubbed and thinly sliced
• 2 garlic cloves, chopped
• 8 eggs
• 2 1/2 tbsp flat-leaf parsley, chopped
• Salt and freshly ground black pepper

Method

1. Soak the salt cod in cold water for 24 hours, changing the water three or four times, to remove the excess salt. Drain, then simmer gently in fresh water for 8-10 minutes until it flakes. Drain, remove any skin and bones and flake the flesh.
2. Heat the olive oil in a large non-stick frying pan (about 9¾ in) over a medium-low heat. Add the onion and potatoes with a pinch of salt and cook gently for 15-20 minutes, stirring occasionally, until the potatoes are tender but not browned.
3. Add the garlic and flaked cod and cook for 2 minutes more. Tip everything into a colander set over a bowl to drain off the oil, and reserve the oil.
4. Beat the eggs in a large bowl with salt, pepper and the parsley, then fold in the potato and cod mixture. Leave to stand for 10 minutes.
5. Wipe out the pan, return it to a medium heat with a tablespoon of the reserved oil, and pour in the egg mixture. Cook gently for 6-8 minutes, shaking the pan now and then, until the base and edges are set but the top is still slightly soft.
6. Slide the tortilla onto a plate, invert it back into the pan and cook for 2-3 minutes more until just set through. Serve warm or at room temperature, cut into wedges.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).