Salt Cod Tortilla

Ingredients

• 4 tbspolive oil
• 1onion, large, finely chopped
• 300 gjersey royal potatoes, thinly sliced
• 2 clovegarlic, chopped
• 8eggs, beaten
• 2 1/2 tbspparsley, chopped
• 300 gsalt cod, briefly poached, skin and bones removed, flaked

Method

1. 1

   Heat half the oil in a frying pan and sauté the onion over medium heat for about 8 minutes until soft and pale gold. Remove and set aside.

2. 2

   Add the potatoes to the pan and cook until tender but not falling apart, carefully turning occasionally and covering the pan to help them cook through. Add the onions back with the garlic and cook for 4 more minutes.

3. 3

   Tip the potato and onion mixture into a bowl with the beaten eggs, parsley and seasoning. Mix and leave to sit for 30 minutes.

4. 4

   Meanwhile, put the salt cod in a pan, cover with water and bring to a simmer. Remove from heat, cover and leave for 10 minutes. Drain, cool, and flake into large pieces, discarding skin and bones.

5. 5

   Add the flaked cod to the egg and potato mixture. Heat the remaining oil in a non-stick frying pan and pour in the tortilla mix. Cook over medium-low heat until just set and coming away from the sides. Cover to help the centre set if needed.

6. 6

   Slide the tortilla onto a plate, place the pan on top and flip back into the pan, uncooked-side down. Cook over low heat until golden, or finish under the grill. Leave to cool slightly before slicing.