Salt Cod Tortilla

Steps

1. In a frying pan, heat 2 tablespoons of olive oil over medium heat. Sauté 1 large chopped onion until it's soft and lightly golden, about 8 minutes. Remove the onion from the pan and set it aside.
2. Add 300g Jersey Royal potatoes to the same pan. Cook the potatoes until tender but not mushy, turning them occasionally. Cover the pan partially to help them cook through. After that, add the onions back along with 2 chopped cloves of garlic and cook for an additional 4 minutes. Combine this mixture in a bowl with 8 eggs, 2.5 tablespoons of parsley, and season to taste. Let it sit for 30 minutes.
3. Meanwhile, place 300g salt cod in a saucepan and cover it with water. Bring to a simmer, then remove from heat, cover, and let it sit for 10 minutes. Drain, cool, and remove the skin and any bones. Flake the cod into large pieces and mix it into the potato and egg mixture.
4. Heat the remaining 2 tablespoons of olive oil in a non-stick frying pan. Pour in the tortilla mixture and cook on medium-low heat until it starts to set and pull away from the sides of the pan. You may need to cover it to help the center cook through without overcooking. Occasionally check underneath with a spatula to prevent sticking.
5. Once the tortilla is set, slide it onto a plate, then invert the pan over the plate and flip the tortilla back into the pan, uncooked side down. Cook on low heat until golden brown or grill until just set. Allow it to cool slightly before serving.