Tortilla is one of the most traditional tapas of our country, however there is no unique preparation for this recipe. Whether it is chorizo, blood sausage, paisana or cod tortilla, it is always welcome to open up any good menu.
In this case, this cod tortilla recipe mixes several key products such as cod, pepper, garlic and parsley that remind us of other very traditional preparations such as “atascaburras” or Valencian-style cod croquettes.
Ingredients for 4 people
- 200 g of previously desalted cod
- 6 eggs
- 4 medium potatoes
- 2 cloves of garlic
- 1 large onion
- ½ green or red pepper
- Olive oil
- Fresh chopped parsley
- Salt to taste
How to prepare the Cod Tortilla
- To start with the cod tortilla, prepare a pan with boiling water at medium-high temperature. Once the water is hot, add the desalted cod and leave to cook for 3 minutes. Take out the cod, let it cool down and break it up into medium sized pieces so that it can later integrate well with the rest of the tortilla. Be careful not to leave any bones.
- Then peel and cut the potatoes into thin slices, as for any tortilla. Also cut the pepper and onion into thin slices to make them very tender during cooking. Finally, peel and chop the garlic and parsley.
- Add a good amount of olive oil in a frying pan, about 200 ml could be enough. Bring to a medium-high heat to add the potatoes and the rest of the vegetables except for the garlic. Cook everything for 20 minutes or more until the potatoes are tender. 2 or 3 minutes before finishing cooking the potatoes, add the garlic, so that it does not lose as much flavour and does not burn.
- When the potatoes are ready, take them out of the oil and let them rest in a strainer while they cool down slightly, it is important to remove the excess oil for your cod tortilla.
- In a separate bowl, beat the eggs with a little salt, bearing in mind that the cod always provides a significant amount of seasoning. After all, there is always time to add salt. When the potatoes have rested long enough and are warm, add them to the eggs, as well as the cod with the vegetables and parsley. Stir well and set aside.
- Taste the salt mixture and rectify if necessary. Separately, place a frying pan over a high heat with a good splash of oil. This must be quite hot. Finally, add the mixture to the frying pan. It is important to add the mixture when the oil is very hot in the frying pan so that the mixture cooks once over the fire. This is one of the most beautiful sounds of Spanish cuisine!
- Brown the cod tortilla for 3 minutes and turn it over with a plate larger than the diameter of the frying pan. This is a genuine art to be mastered. Let it brown in the same way on the other side.
- You will get a liquid tortilla inside, very juicy. If you want a firmer tortilla, cook it over medium heat to prevent it from burning and leave it to brown for 6 to 8 minutes on each side.
- Serve your cod tortilla with plenty of bread to accompany it!