SMOKED FISH TORTILLA
Inspired by the Spanish classic, this tortilla brings a taste of our coast to the spring table. Flakes of smoked fish, tender potatoes, sweet onion and peas are folded through eggs and fresh parsley. Simple, generous and full of flavour, it is delicious served at room temperature with a crisp spring salad.
Serves: 4–6
Prep time: 20 minutes
Cooking time: 35 minutes
Skill: Easy
Ingredients
300 g smoked fish
5 Tbsp olive oil
4 large potatoes, peeled and thinly sliced
1 onion, thinly sliced
8 eggs, beaten
1 cup peas, thawed if frozen
A few sprigs flat-leaf parsley, chopped
½ tsp fine salt
Pinch white pepper
Method
Place the smoked fish in a shallow pan and cover with water. Bring to a gentle simmer and cook for 10–15 minutes, or until the flesh flakes easily. Drain and leave to cool slightly, then remove and discard the skin and bones. Flake the fish into generous pieces.
Heat the olive oil in a 20- 25 cm frying pan. Add the potatoes and cook for a few minutes until beginning to turn golden. Add the onion, cover and cook for a further 3–5 minutes. The steam created under the lid will help soften the potatoes and onion. Continue cooking until the potatoes are tender.
Remove the potatoes and onion with a slotted spoon and place in a large bowl with the beaten eggs. Gently fold through the smoked fish, peas and parsley. Season with salt and white pepper.
Pour off most of the oil from the pan, leaving about 3 tablespoons. Return to a low heat and pour in the tortilla mixture. Cook gently until set underneath and beginning to come away from the sides of the pan. Covering the pan at this stage will help the centre cook evenly (don’t cook all the way through, until just set).
Remove from the heat and place a large plate over the frying pan. Holding both firmly, carefully invert the tortilla onto the plate. Slide the tortilla back into the pan and cook for a further 3–5 minutes, or until just cooked through. Slide onto a serving plate and leave to cool slightly. Cut into wedges and serve at room temperature, ideally with a crisp spring salad.
