1

To salt your own cod, pour a 1/2-inch (1-cm) layer of salt over the bottom of a shallow, plastic container. Put a thick piece of unskinned cod fillet on top and cover with another thick layer of salt. Cover and refrigerate overnight.

2

The next day, lift the now rigid piece of cod out of the salt and rinse under cold water.

3

Put the fish into a large bowl and cover with lots of fresh water. Let soak for 1 hour.

4

Rinse off the excess salt, then let the cod soak in fresh cold water for 24-48 hours, depending on the thickness of the fillet, changing the water now and then. (Commercially produced salt cod will be almost completely dried out and needs much longer soaking).

5

Drop the salted cod into a pan of boiling water and simmer for 6 to 8 minutes or until just cooked. Lift out and, when cool enough to handle, break it into large flakes, discarding the skin and any bones.

6

Heat the oil in a deep, 9-inch (23-cm), well—seasoned or nonstick frying pan. Add the onion and cook over a medium heat for 3 to 4 minutes. Add the potatoes and cook, stirring now and then, for 15 minutes or until just tender. Add the flaked fish and a little seasoning, and turn eyerything over once or twice to distribute the ingredients evenly. Beat the eggs with the parsley and a little salt and pepper. Pour them into the pan. Cook over a very low heat for about 15 minutes, until almost set.

7

Preheat the broiler. Put the pan under the broiler, close to the heat, for 2 to 3 minutes, until the tortilla is lightly browned on top. Cut it into wedges and serve warm.