STAR INGREDIENT

Diana Henry’s salt cod tortilla,

This is so good. Salt cod makes tortilla that much more substantial, a real meal, and the texture of the fish is good with potatoes. Cold slices are great stuffed into crusty rolls slathered with allioli (see recipe, p108).

SERVES 4 PREP 30 mins plus soaking and cooling COOK 40 mins plus resting EASY

4 tbsp olive oil

1 large onion, finely sliced

300g waxy potatoes, peeled and sliced

2 garlic cloves, finely chopped

8 eggs, lightly beaten

2 tbsp finely chopped parsley, plus extra to serve

300g salt cod, soaked and drained (see p108 to make your own) 1 Heat half the oil in a frying pan, and sauté the onion over a medium heat until soft and pale gold, this will take about 8 mins. Remove from the pan, set aside, and add the potatoes to the pan. Cook until they are tender but not falling apart, carefully turning every so often. Cover the pan some of the time to help the slices cook through. Add the onions back to the pan along with the garlic and cook for another 4 mins. Tip into a bowl with the eggs, parsley and some seasoning and mix together. Leave to sit for half an hour.

2 Meanwhile, put the cod in a saucepan and cover with water. Bring up to a simmer. Remove from the heat, cover and leave for 10 mins. Drain, leave to cool and remove the skin and any bones. Break into large fakes and add to 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 a medium-low heat until it is just set and coming away from the sides of the pan. You might need to cover it to help the centre set. Be careful not to overcook it. Put a spatula underneath the tortilla every so often to make sure it isn’t sticking. Slide the tortilla onto a plate, then put the pan on top and fip the tortilla into it, uncooked side-down. Cook over a low heat until golden, or grill until just set. Leave to cool a little before serving.

GOOD TO KNOW low cal • gluten free

PER SERVING 398 kcals • fat 21g • saturates 4g • carbs 19g • sugars 4g • fibre 3g • protein 32g • salt 4.1g