Salt Cod Tortilla

Spanish · Dinner · Medium

Salt Cod Tortilla

Total
1 hr 5 min
Prep
20 min
Serves
4
Calories
405
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Flakes of salt cod nestle into a thick potato-and-onion omelet, with parsley and golden edges from a slow skillet finish.

Tender potatoes give salt cod tortilla its structure, while the fish adds a savory bite throughout the eggs. Cook both before combining them so the final pan stage only needs to set the omelet.

Start with desalted, ready-to-cook cod from the fish counter. Dry salted cod needs a separate soaking process before it can be used here; taste the cooked fish before deciding whether the eggs need extra salt.

Method

  1. Cover the desalted salt cod with water in a saucepan. Bring to a gentle simmer and poach for until it flakes easily and reaches 145°F. Drain, remove skin and bones, and flake.

  2. Heat 3 tbsp olive oil in a 10-inch ovenproof nonstick skillet over medium-low heat. Add onion and potatoes; cover and cook for , turning gently, until tender without crisping. Stir in garlic for .

  3. Heat the oven to 350°F (175°C). Beat eggs with parsley and black pepper in a large bowl. Fold in the warm potatoes, onion and cod.

  4. Heat the remaining olive oil in the skillet over medium-low heat. Pour in the egg mixture and cook for until the edges set.

  5. Transfer to the oven and bake for until the center is fully set. Rest for before loosening the edges and sliding onto a plate.

Forkue tips

  • Use a skillet explicitly rated for oven use, including its handle.

Storing and reheating

Refrigerate for up to 2 days. Serve chilled or warm slices gently in a covered skillet so the eggs stay tender.

Kitchen gear

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Nutrition per serving, estimated

405Calories
35gProtein
21gCarbs
20gFat

Salt Cod Tortilla: FAQ

Can I use fresh cod?

Yes, poach and flake the same amount. Fresh cod is less salty, so season the beaten eggs to taste before combining everything.

Do I need to flip the tortilla?

No. Finishing it in the oven sets the top without the risk of turning a heavy, partly cooked omelet onto a plate.

How do I store and reheat Salt Cod Tortilla?

Refrigerate for up to 2 days. Serve chilled or warm slices gently in a covered skillet so the eggs stay tender.

How long does Salt Cod Tortilla take?

About 1 hr 5 min in total: 20 min prep and 45 min cooking.

What do I need to make Salt Cod Tortilla?

The key ingredients are onion, potatoes, garlic, eggs and parsley, plus pantry basics.

Any tips for Salt Cod Tortilla?

Use a skillet explicitly rated for oven use, including its handle.