Potato and Salt Cod Tortilla

Potato and Salt Cod Tortilla


Potato, egg, and onion make tortilla espanola, a delicious, thick frittata-like cake that's a Spanish classic. The best tortillas are homemade—restaurant versions tend to be pretty rubbery. Sometimes other ingredients like chorizo or greens are added. For this all-fish menu, I added shredded salt cod, but it is optional. Two cups of olive oil may seem like a lot, but it serves as a poaching liquid and can be saved and used again to make more tortillas or to cook vegetables.

The tortilla can be prepared several hours ahead of time and held at room temperature. For the best texture and flavor, do not refrigerate or reheat it.

  • 4 large russet potatoes
  • 2 medium onions
  • 2 cups olive oil
  • 8 medium eggs
  • 1 pound dried salt cod, softened (see Note) (optional)
  • Salt and pepper

Peel the potatoes and slice into 1/2-inch rounds. slice the onions about the same thickness. Heat the olive oil in a large skillet and gently simmer the potatoes and onions, without letting them brown. When the potatoes and onions are soft—about 10 minutes—carefully drain them in a colander, reserving the olive oil.

Spread out the potatoes and onions on a baking sheet, season with salt and pepper, and cool to room temperature.

Beat the eggs in a large bowl. Add the shredded cod, if using, and the cooled potato-onion mixture. Stir gently to incorporate.

Heat 2 tablespoons of the reserved olive oil in a large cast-iron skillet over medium heat. Pour in the egg mixture and cook gently for 5 minutes, tilting the pan now and then to help the eggs set. Put a dinner plate over the top and carefully invert the tortilla onto the plate.

Add a little more oil to the pan, then slip the tortilla back into the pan to cook for 5 minutes on the other side. Flip the tortilla once more and cook for a few more minutes. Insert a small knife into the center of the tortilla to check for doneness—the knife should emerge clean. Put the tortilla on a serving platter and cool to room temperature.

To serve, cut the tortilla into small wedges or squares.

{Note On} Softening Salt Cod

Shred the salt cod with your fingers. Rinse it well in a colander, then soak the cod in a large bowl of cold water for 4 to 6 hours (or overnight) to desalinate and soften it. Drain the fish and pat dry.

  • from:
    A Platter of Figs and Other Recipes
  • by David Tanis
  • Artisan 2008
  • 294 pages; Hardback; $35.00(US) $39.95(CAN)
  • ISBN-10: 1579653464
  • ISBN-13: 987-1-57965-346-0
  • Recipe reprinted by permission.

Buy A Platter of Figs and Other Recipes


A Platter of Figs and Other Recipes


More About Tapas


Cookbook Profile Archive


This page created December 2008

The Global Gourmet
The Global Gourmet®
Main Page


Spring Recipes for
Easter & Passover

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home