Fish And Chip Tortilla Recipe
Enjoy the much-loved flavours and textures of a tortilla de patatas (Spanish potato omelette) – rich, custardy, soft, sweet and savoury – with a fun twist. Steamed cod is flaked through beaten egg, along with golden oven chips and fried onions.
- 500g of thick-cut oven chips
- 2 tbsp of olive oil
- 2 large onions, (approx. 350g), very finely sliced
- 1 tsp sherry vinegar
- 300g of cod loin, thick, skinned, pin-boned
- 1 tsp fine sea salt
- 8 large eggs, room temperature
- 50ml of double cream, room temperature
- 1 tsp flaky sea salt
- white pepper, to taste
- 15g of unsalted butter
- 4 tbsp of mayonnaise
- 4 sprigs of flat-leaf parsley, finely chopped
- 1/4 bunch of chives, finely chopped
- 2 tbsp of baby capers, drained and finely chopped
- 1 lemon, zested and juiced
- olive oil
- Preheat the oven to 200°C. Spread out the chips in a single layer on a large baking tray. Cook according to the packet instructions, leaving them in for an extra couple of minutes to make sure they are deep golden and crisp, turning halfway – cooking them for longer than normal ensures they hold their structure once folded into the egg mixture. Remove and allow to cool for 5 minutes
- Meanwhile, heat the olive oil in a 24cm non-stick frying pan over low heat. Add the onions and a small pinch of salt. Cook gently for 20-25 minutes, stirring occasionally, until completely soft and translucent with no colour – a tortilla should taste sweet and mellow so don’t caramelise the onions as they will dominate and darken the final colour
- Add the sherry vinegar and cook for 30 seconds. Remove from the heat and allow to cool slightly
- Season the cod with the fine sea salt. Steam gently for 4-5 minutes until just opaque and beginning to flake – it should feel softly resistant when pressed in the centre. Allow to cool slightly, then flake into large, delicate pieces. Alternatively, you can gently poach the cod in lightly salted water at 80-85°C
- In a large bowl, whisk the eggs with the double cream, flaky sea salt and white pepper, to taste, until just combined – avoid overwhisking as incorporating too much air will cause a soufflé-like texture rather than a custard-like texture
- Fold through the softened onions, warm chips and flaked cod, then allow the mixture to sit for 5 minutes – this resting period allows the chips to absorb some of the egg, creating the iconic soft interior
- Wipe out the frying pan and return to a medium-low heat. Add the butter and allow to foam gently
- Pour in the egg mixture, spreading it out evenly, and cook it undisturbed for 5-6 minutes. As the edges set, gently push them inwards with a spatula and tilt the pan to allow uncooked egg to flow underneath
- When the base is golden and the sides are set but the centre remains slightly loose, place a large flat plate over the pan. Confidently invert the tortilla onto the plate then slide it back into the pan, upside down. Cook for a further 3-4 minutes for a just-set centre
- Transfer the tortilla to a board and allow it to rest for at least 10 minutes before slicing
- Mix together the parsley, chives and capers and half of the lemon zest with enough olive oil to create a spoonable gremolata, then drizzle some over the tortilla
- Mix a little of the lemon juice and zest into the mayonnaise
- Sprinkle the remaining zest over the tortilla, slice it up and serve with the lemon mayonnaise, remaining gremolata and lemon wedges
We’ve served this with a simple gremolata and lemon mayonnaise. Preheat the oven to 200°C.
Spread out the chips in a single layer on a large baking tray. Cook according to the packet instructions, leaving them in for an extra couple of minutes to make sure they are deep golden and crisp, turning halfway – cooking them for longer than normal ensures they hold their structure once folded into the egg mixture.
Remove and allow to cool for 5 minutes Meanwhile, heat the olive oil in a 24cm non-stick frying pan over low heat.
Add the onions and a small pinch of salt. Cook gently for 20-25 minutes, stirring occasionally, until completely soft and translucent with no colour – a tortilla should taste sweet and mellow so don’t caramelise the onions as they will dominate and darken the final colour Add the sherry vinegar and cook for 30 seconds.
Remove from the heat and allow to cool slightly Season the cod with the fine sea salt.
Steam gently for 4-5 minutes until just opaque and beginning to flake – it should feel softly resistant when pressed in the centre. Allow to cool slightly, then flake into large, delicate pieces.
Alternatively, you can gently poach the cod in lightly salted water at 80-85°C In a large bowl, whisk the eggs with the double cream, flaky sea salt and white pepper, to taste, until just combined – avoid overwhisking as incorporating too much air will cause a soufflé-like texture rather than a custard-like texture Fold through the softened onions, warm chips and flaked cod, then allow the mixture to sit for 5 minutes – this resting period allows the chips to absorb some of the egg, creating the iconic soft interior
Pour in the egg mixture, spreading it out evenly, and cook it undisturbed for 5-6 minutes. As the edges set, gently push them inwards with a spatula and tilt the pan to allow uncooked egg to flow underneath
When the base is golden and the sides are set but the centre remains slightly loose, place a large flat plate over the pan. Confidently invert the tortilla onto the plate then slide it back into the pan, upside down. Cook for a further 3-4 minutes for a just-set centre
Transfer the tortilla to a board and allow it to rest for at least 10 minutes before slicing Mix together the parsley, chives and capers and half of the lemon zest with enough olive oil to create a spoonable gremolata, then drizzle some over the tortilla Sprinkle the remaining zest over the tortilla, slice it up and serve with the lemon mayonnaise, remaining gremolata and lemon wedges
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