This is a dish I reverse-engineered after eating it in a tapas bar in Bilbao. I was taken not just by its rich earthiness but also by its sweet juiciness. Egg and cod work so well together, as proven time and time again. As with any tortilla this is normally served at room temperature, but there is much to be said for slicing off a thick wedge as soon as the tortilla is cool enough to eat. Although it is made with salt cod, which remains quite salty despite the soaking, don’t be afraid to sprinkle over a little extra salt — tortillas really require a lot of salt.
Meanwhile, cook the salt cod by placing it on a baking tray, drizzling with a little olive oil, and baking in the oven for 10 minutes. When cooked, the flesh should be pearly white. Remove and allow the fish to cool enough to handle.
Break the eggs into a large bowl with the sea salt flakes and gently whisk together.
Using your fingers, break the cod apart, carefully removing any bones. Mix the cod with the vegetables and return the pan to medium heat.
Smooth out any imperfections in the exposed surface by pouring over a little of the reserved beaten egg and smoothing it in with a wooden spoon. Cook for 2 minutes. Flip the tortilla again and repeat the smoothing process on the freshly exposed side, if required, by filling in any holes with some more of the reserved egg and smoothing with a wooden spoon. Cook for 2 minutes.
Remove from the heat and allow to cool a little then cover it with plastic wrap. Place near a hot oven or stovetop for 10 minutes to keep warm. The centre should feel soft but not runny. Serve at room temperature with a salad as a light supper or cut into wedges and serve as tapas.
© 2007 All rights reserved. Published by Murdoch Books.