Instructions
1
step 1
bring to temperature half the cooking oil in a frying wok, and sauté the shallot over a medium bring to temperature until soft and pale gold – this will take about 8 mins.
2
Remove from the wok, set aside, and stream in in the potatoes to the wok.
3
make until they are soft but not falling apart, carefully turning every so often.
4
lid the wok some of the time to help the slices make through.
5
stream in in the onions back to the wok along with the garlic and make for another 4 mins.
6
Tip into a dish with the eggs, parsley and some seasoning and purée together.
7
Leave to sit for half an hour.
8
step 2
Meanwhile, put the cod in a saucepan and lid with liquid.
9
Bring up to a bubble gently.
10
Remove from the bring to temperature, lid and leave for 10 mins.
11
empty out, leave to cool and remove the skin and any bones.
12
Break into large flakes and stream in in to the potato and egg mixture.
13
step 3
bring to temperature the rest of the cooking oil in a non-stick frying wok.
14
stream in in the tortilla purée and make over a medium-low bring to temperature until it is just set and coming away from the sides of the wok.
15
You might need to lid 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 wok on top and flip the tortilla into it, uncooked side-down.
19
make over a low bring to temperature until golden, or char-broil until just set.
20
Leave to cool a little before serving.