Spanish Tortilla with Salted Cod
A classic Spanish tortilla with crispy potatoes, tender cod, and eggs. The perfect dish for lunch or a light dinner that is simple and quick to prepare.
Ingredients
- 4 tbsp Olive oil
- 1 pcs Onion
- 300 g New potatoes
- 2 clove Garlic
- 8 pcs Egg
- 2.5 tbsp Parsley
- 300 g Salted cod
Instructions
- Pour half of the olive oil into a skillet and sauté the sliced onion over medium heat until soft and golden brown—this will take about 8 minutes. Transfer the onion to a bowl. In the same skillet, cook the sliced potatoes until tender, stirring occasionally and covering lightly with a lid. This will take approximately 15–20 minutes. Add the onion back, along with the garlic, and cook for another 4 minutes.
- In a bowl, combine the potato mixture with the eggs, parsley, salt, and pepper. Mix well and let stand for 30 minutes so the ingredients absorb the flavors.
- While the mixture is resting, prepare the cod. Place it in a pot, cover with water, and bring to a boil. Remove from heat, cover with a lid, and let sit for 10 minutes. Drain the water, let cool, remove the skin and bones. Break into large flakes and add to the bowl with the eggs and potatoes.
- Heat the remaining oil in a medium-sized non-stick skillet. Pour in the mixture and cook over medium heat until the edges begin to pull away from the sides of the skillet and the center sets (cover with a lid if necessary). Remember, do not overcook! Check from time to time with a wooden spatula to ensure the tortilla is not sticking.
- Slide the tortilla onto a flat plate using a spatula. Place the empty skillet on top of the plate and carefully flip the tortilla back into the skillet with the uncooked side down. Cook over low heat until golden brown or use a grill until the top sets. Let cool for a few minutes before serving.