Instruction

• step 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
• step 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 flakes and add to the potato and egg mixture
• step 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 flip 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