Salt cod tortilla

1. Heat half the oil in a frying pan and sauté the onion over medium heat until soft and pale gold, about eight minutes. Lift it out and set aside, then add the potatoes and cook until tender but still holding their shape, turning carefully now and then and covering the pan for part of the time to help them through. Return the onions to the pan with the garlic and cook for another four minutes. Tip into a bowl with the eggs, parsley and seasoning, mix, and leave to sit for half an hour.
2. Meanwhile, put the cod in a saucepan and cover with water. Bring to a simmer, take off the heat, cover and leave for ten minutes. Drain, leave to cool, then peel off the skin and pull out any bones. Break into large flakes and stir into the potato and egg mixture.
3. Heat the rest of the oil in a non-stick frying pan. Pour in the tortilla mix and cook over medium-low heat until just set and pulling away from the sides. You may need to cover it to help the centre set, taking care not to overcook. Slip a spatula underneath every so often to check it isn't sticking. Slide it onto a plate, set the pan on top and flip it back in, cooked side up. Cook over low heat until golden, or finish under the grill until just set. Let it cool a little before serving.

Tips from the ZestyPlate Kitchen

• Soak the salt cod, then poach it gently first to draw out the salt and soften the flesh.
• Cook the potatoes slowly so they go tender without taking on much colour.
• Give the egg and potato mixture a rest before cooking so the flavours come together.
• Keep the heat low and flip with care for a tortilla that sets evenly and turns golden.