Salt Cod Tortilla (Tortilla de Bacalao)
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Ingredients
- 250 g salt cod fillet (soaked overnight)
- 7 large eggs
- 400 g potatoes, peeled and thinly sliced
- 1 onion, finely sliced
- 4 tbsp olive oil
Nutrition (per serving)
- Calories
- 464 kcal
- Protein
- 34.9 g
- Carbohydrate
- 19.2 g
- of which sugars
- 3.4 g
- Fat
- 26.2 g
- of which saturates
- 5.8 g
- Fibre
- 2.8 g
- Salt
- 2.31 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Drain the soaked salt cod, pat dry, flake it and discard any skin and bone.
- 2
Heat the olive oil in a large non-stick frying pan and cook the potato slices and onion gently for 15 minutes, turning occasionally, until tender but not browned.
- 3
Stir the flaked salt cod through the potatoes for the last 2 minutes to warm through.
- 4
Beat the eggs, season and pour over the potato mixture, pressing down gently so everything is covered.
- 5
Cook over a low heat for 10 minutes until mostly set, then slide onto a plate, flip back into the pan and cook for a further 3-4 minutes until fully set. Serve in wedges.
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