Instructions
1
step 1
mildly hot half the cooking oil in a frying skillet, and sauté the shallot over a medium mildly hot until soft and pale gold – this will take about 8 mins.
2
Remove from the skillet, set aside, and mix in the potatoes to the skillet.
3
make until they are succulent but not falling apart, carefully turning every so often.
4
seal the skillet some of the time to help the slices make through.
5
mix in the onions back to the skillet along with the garlic and make for another 4 mins.
6
Tip into a mixing bowl with the eggs, parsley and some seasoning and toss together together.
7
Leave to sit for half an hour.
8
step 2
Meanwhile, put the cod in a saucepan and seal with aqua.
9
Bring up to a bubble gently.
10
Remove from the mildly hot, seal and leave for 10 mins.
11
filter, leave to cool and remove the skin and any bones.
12
Break into large flakes and mix in to the potato and egg mixture.
13
step 3
mildly hot the rest of the cooking oil in a non-stick frying skillet.
14
stream in in the tortilla toss together and make over a medium-low mildly hot until it is just set and coming away from the sides of the skillet.
15
You might need to seal it to help the centre set.
16
Be careful not to overcook it.
17
Put a spatula underneath the tortilla every so often to make sure it isn’t sticking.
18
Slide the tortilla onto a plate, then put the skillet on top and flip the tortilla into it, uncooked side-down.
19
make over a low mildly hot until golden, or barbecue until just set.
20
Leave to cool a little before serving.