Tortilla of salt cod with sweet onions and potatoes
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Tortilla means "little cake" in Spanish, and refers to several different foods eaten in various Spanish speaking countries and parts of the United States. In Mexico, Central America (Guatemala, El Salvador, Honduras, Nicaragua, Costa Rica) and the United States, "tortilla" refers to a flatbread made from corn or wheat originally made by Mesoamerican peoples. In Spain, South America, Cuba, and Puerto Rico, "tortilla" refers to an omelette, with variations that can include vegetables such as onions and potatoes.
ingredients
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serves: 6
12 oz (350 g) Fresh Salted Cod (soaked)
1/3 cup (85 ml) extra virgin olive oil
1 large onion (thinly sliced)
1 lb (450 g) potatoes (peeled and cut into chunky matchsticks)
8 eggs
3 tablespoons chopped flat-leaf parsley
Salt and freshly ground black pepper
Nutrition Facts
Tortilla of salt cod with sweet onions and potatoes
Servings Per Recipe: 6
Amount per Serving
Calories: 417
- Total Fat: 19 g
- Saturated Fat: 3.8 g
- Trans Fat: 0 g
- Cholesterol: 304.4 mg
- Sodium: 4082.3 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 2.3 g
- Sugars: 2.2 g
- Protein: 44.6 g
preparation
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.
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