Instructions
Heat half of the olive oil in a frying pan over medium heat. Add the chopped onion and gently sauté, stirring occasionally, until the onions become soft and turn a delicate pale gold shade, about 8 minutes. Take care not to brown them too much to preserve their subtle sweetness. Remove the onions from the pan and set them aside. Add the sliced Jersey Royal potatoes to the same pan with the remaining oil. Cook them slowly, turning occasionally, ensuring they become tender without breaking apart. Partially cover the pan at times to help the potatoes steam and cook through evenly. Once tender, return the cooked onions to the pan along with the chopped garlic, and cook together for an additional 4 minutes to meld the flavors. Transfer this mixture into a bowl, then add the beaten eggs, chopped parsley, and season well with salt and pepper. Stir gently to combine all the ingredients thoroughly. Let the mixture rest for about 30 minutes; this allows the flavors to meld and the potatoes to absorb the eggs, resulting in a more cohesive tortilla. While the mixture rests, place the salt cod in a saucepan and cover with cold water. Bring it to a gentle simmer, then remove from the heat and cover the pan. Allow the cod to steep in the hot water for 10 minutes, which will soften and cook it delicately without overdoing. Drain the cod, cool slightly, remove any skin and bones, and gently flake it into large pieces. Add the flaked salt cod to the potato and egg mixture, folding it in carefully to maintain the texture of the fish. Now, heat the remaining olive oil in a clean, non-stick frying pan over medium-low heat. Pour in the tortilla mixture and cook undisturbed until the edges set and the tortilla begins to pull away gently from the sides of the pan. Cover the pan if needed to help the center cook fully without browning the bottom too much. Occasionally run a spatula underneath the tortilla to ensure it is not sticking and cooks evenly. When the underside is golden and the top is nearly set, slide the tortilla onto a plate. Invert the pan over the tortilla and flip it back into the pan, uncooked side down. Continue cooking on low heat until the second side is golden and the tortilla is cooked through, or you can finish under a grill for a few minutes for a lightly crisp top. Allow the tortilla to cool slightly before slicing and serving. This resting time helps the flavors to settle and makes slicing easier. Enjoy warm or at room temperature with a simple green salad or your favorite chutney. Tip: Be gentle when turning the tortilla to keep it intact. Using a wide spatula and a firm plate can make flipping easier. Also, resting the egg mixture before cooking helps to develop the flavors and improves texture.
