Equipment
Ingredients
Main Components
- 350 ml olive oil
- 450 g potatoes, peeled and cut into 1.25cm cubes
- 2 leeks, sliced 6mm thick
- 9 g garlic, minced
- 115 g cod fillet, cut into 6mm cubes
- 1 g smoked paprika
- 2 g salt
- 1 g black pepper
- 10 eggs
Aioli
- 76 g mayonnaise
- 15 ml water
Nutrition (per serving)
Method
Heat the olive oil in a 10-inch nonstick skillet over medium heat (approx 175°C/350°F). Add the potatoes, leeks, and 6g of minced garlic. Cook for 15 minutes, stirring occasionally, until the potatoes are tender and lightly browned. Drain the mixture through a strainer into a heatproof bowl, reserving the flavored oil. Wipe the skillet clean.
In a small bowl, toss the cod cubes with smoked paprika, salt, and pepper until evenly coated.
Whisk the eggs in a large bowl. Stir in the drained potato and leek mixture, then season with additional salt and pepper. Gently fold the seasoned cod into the egg mixture.
Heat 30ml (2 tbsp) of the reserved oil in the skillet over medium-low heat (approx 135°C/275°F). Pour in the egg mixture. Cook for 5 minutes, occasionally pulling the set edges toward the center with a spatula to let raw egg flow underneath, until the edges are firm but the center remains slightly wet.
Place a large plate over the skillet. Using oven mitts, quickly invert the skillet to transfer the tortilla onto the plate. Add another 30ml (2 tbsp) of reserved oil to the skillet over medium heat. Slide the tortilla back into the pan, cooked-side up, and cook for 3 minutes until the center is set and the bottom is golden.
Whisk together the mayonnaise, the remaining 3g of minced garlic, 60ml of the reserved cooking oil, and 15ml of water in a small bowl. Season with salt and stir until the sauce is smooth.
Slice the tortilla into wedges. Serve with the garlic aioli on top or on the side.
Chef's Notes
- For the best flavor, use good quality Spanish olive oil. The oil used to cook the potatoes and leeks will infuse the entire tortilla.
- Don't overcook the cod before adding it to the tortilla; it will continue to cook in the omelet. Aim for just opaque.
- When flipping the tortilla, a quick, confident motion is key. If you're nervous, practice the flip with an empty plate first.
- The aioli should be emulsified but not too thick. The addition of water helps create a lighter, more dippable sauce.
- Allow the tortilla to cool slightly before slicing. This helps it hold its shape and makes for cleaner cuts.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Warm gently in a nonstick skillet over low heat or microwave in 30-second intervals.
