Meal prep Date nightdairy-freegluten-free

Salt Cod Spanish Tortilla

Name: Salt Cod Spanish Tortilla
Total time: 65 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 tbsp olive oil; 1 large brown onion, chopped; 300g Jersey Royal potatoes, sliced; 2 garlic cloves, finely chopped; 8 large free-range eggs; 2½ tbsp chopped fresh flat-leaf parsley; 300g salt cod

Flaky, savoury salt cod nestled in tender Jersey Royals and gently set golden eggs.

65 min serves 4 Medium Watch

Ingredients

4 tbsp olive oil500ml

1 large brown onion, chopped1 pcs

300g Jersey Royal potatoes, sliced500g

2 garlic cloves, finely chopped3 pcs

8 large free-range eggs10 pcs

2½ tbsp chopped fresh flat-leaf parsley30g

300g salt cod300g

Method

Heat half the oil in a frying pan, and sauté the onion over a medium heat until soft and pale gold – this will take about 8 mins. Remove from the pan, set aside, and add the potatoes to the pan. Cook until they are tender but not falling apart, carefully turning every so often. Cover the pan some of the time to help the slices cook through. Add the onions back to the pan along with the garlic and cook for another 4 mins. Tip into a bowl with the eggs, parsley and some seasoning and mix together. Leave to sit for half an hour.
Meanwhile, put the cod in a saucepan and cover with water. Bring up to a simmer. Remove from the heat, cover and leave for 10 mins. Drain, leave to cool and remove the skin and any bones. Break into large flakes and add to the potato and egg mixture.
Heat the rest of the oil in a non-stick frying pan. Pour in the tortilla mix and cook over a medium-low heat until it is just set and coming away from the sides of the pan. You might need to cover it to help the centre set. Be careful not to overcook it. Put a spatula underneath the tortilla every so often to make sure it isn’t sticking. Slide the tortilla onto a plate, then put the pan on top and flip the tortilla into it, uncooked side-down. Cook over a low heat until golden, or grill until just set. Leave to cool a little before serving.

Cost to cook

serves 4 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £6.81 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£9.63 est. · serves 4

Method

Heat half the oil in a frying pan, and sauté the onion over a medium heat until soft and pale gold – this will take about 8 mins. Remove from the pan, set aside, and add the potatoes to the pan. Cook until they are tender but not falling apart, carefully turning every so often. Cover the pan some of the time to help the slices cook through. Add the onions back to the pan along with the garlic and cook for another 4 mins. Tip into a bowl with the eggs, parsley and some seasoning and mix together. Leave to sit for half an hour.

Meanwhile, put the cod in a saucepan and cover with water. Bring up to a simmer. Remove from the heat, cover and leave for 10 mins. Drain, leave to cool and remove the skin and any bones. Break into large flakes and add to the potato and egg mixture.

Heat the rest of the oil in a non-stick frying pan. Pour in the tortilla mix and cook over a medium-low heat until it is just set and coming away from the sides of the pan. You might need to cover it to help the centre set. Be careful not to overcook it. Put a spatula underneath the tortilla every so often to make sure it isn’t sticking. Slide the tortilla onto a plate, then put the pan on top and flip the tortilla into it, uncooked side-down. Cook over a low heat until golden, or grill until just set. Leave to cool a little before serving.