Salt Cod Tortilla

Ingredients

• 4 tbsp olive oil
• 1 large onion
• 300 g potatoes
• 2 clove garlic
• 8 eggs
• 2½ tbsp fresh parsley
• 300 g salt cod
• ½ tsp salt (optional)
• ¼ tsp black pepper (optional)

Steps

1. Sauté chopped onion in half the olive oil until soft and pale gold (about 8 minutes). Remove from pan and set aside. Add sliced potatoes to the pan and cook until tender, turning occasionally. Return onions to the pan with garlic and cook for 4 more minutes.
2. Transfer the potato and onion mixture to a bowl. Add eggs and parsley, season with salt and pepper, mix well, and let sit for 30 minutes.
3. Meanwhile, place salt cod in a saucepan, cover with water, bring to a simmer, then remove from heat, cover, and let sit for 10 minutes. Drain, cool, remove skin and bones, then flake the cod and add to the potato-egg mixture.
4. Heat the remaining olive oil in a non-stick frying pan. Pour in the tortilla mixture and cook over medium-low heat until the edges are set and it starts to come away from the sides, covering if needed to help the center set.
5. Carefully slide the tortilla onto a plate, then invert the pan over the plate and flip the tortilla back into the pan, uncooked side down. Cook over low heat until golden brown.
6. Let the tortilla cool slightly before slicing and serving.