⚽ World Cup 2018 Game 4 – Portugal vs. Spain

What do you get when you combine Christiano Ronaldo with the finesse of the Spanish soccer team? I’ve combined the popular Tortilla Espanol (potato and onion frittata) from Spain with the crunchy soft Portugese cod fritters to make a Tortilla Bacalhau served with a crispy garlic mashed potato. The fluffy tortilla has depth and dimension from the salty cod and the potatoes have been crisped under the broiler to provide a textural crunch on the outside while remaining creamy and buttery inside. Totally delicious, totally Iberian.

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Tortilla Bacalhau
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 2 days
Servings
people
Ingredients
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 2 days
Servings
people
Ingredients
Instructions
Tortilla Bacalhau
  1. Soak salted cod in water and refrigerate, changing the liquid every 8 hours. After 2 days of soaking, the cod will lose much of its salty flavor. Steam the salted cod for 5 minutes, then shred the meat and set aside.
  2. Heat the olive oil in a skillet over medium heat. Stir in sliced onions + thyme, and gently cook until soft and golden brown, about 15 minutes. Add the flaked cod and cook for additional 5 minutes.
  3. Drain the oil from the skillet and set aside. Cool onion and fix mixture
  4. Whisk eggs in a large bowl until smooth. Stir in cooled onion and fish mixture and combine thoroughly.
  5. Heat the skillet with 2 TBSP of reserved oil over low heat. Pour in the egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown. Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of the tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until the tortilla has set in the center, about 4 minutes. Slide the tortilla to a plate when done.
Crunchy Garlic Mashed Potatoes
  1. Boil potatoes + garlic in salted water for 10 minutes until the potato is cooked through. Drain the liquid, reserving 2 TBSP. Add the butter, salt and pepper and mash until creamy.
  2. Fill a piping bag with the mashed potato and pipe eight mounds onto a parchment paper-lined baking sheet. Broil the mashed potatoes until brown.
  3. To enjoy this dish, plate the warm mashed potatoes individually and top it with a wedge of the tortilla bacalhau.
Recipe Notes

I don't add salt to the tortilla bacalhau as the cod still has some saltiness to well-season the dish.

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