Salt cod tortilla

Ingredients

• 4 tbsp Olive Oil
• 1 Large Chopped Onion
• 300g Jersey Royal Potatoes
• 2 cloves chopped Garlic
• 8 Egg
• 2 1/2 Tbs Parsley
• 300g Salt Cod

Instructions

1. Heat half of the olive oil in a frying pan over medium heat. Add the chopped onion and cook for about 8 minutes until soft and pale golden. Remove from the pan and set aside.
2. Add the sliced potatoes to the same pan and cook, turning carefully, until tender but still holding their shape. Cover the pan occasionally to help them cook through. Return the onion to the pan, add the garlic and cook for a further 4 minutes.
3. Transfer the potato mixture to a large bowl. Add the eggs, chopped parsley and some seasoning, mix well and leave to rest for about 30 minutes.
4. Meanwhile, place the salt cod in a saucepan, cover with cold water and bring to a gentle simmer. Remove from the heat, cover and leave for 10 minutes. Drain, allow to cool slightly, then remove the skin and any bones. Break the fish into large flakes and gently fold into the egg and potato mixture.
5. Heat the remaining olive oil in a non-stick frying pan over medium-low heat. Pour in the tortilla mixture and cook until it is just set and pulling away from the sides. Cover if needed so the centre cooks evenly, and loosen the base occasionally with a spatula.
6. Slide the tortilla onto a plate, invert it back into the pan and cook the other side over low heat until golden, or place under the grill until just set. Leave to cool slightly before serving.

instructions_source: editorial-classic