Leek and Cod Tortilla
Published Oct. 6, 2022
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups extra-virgin olive oil
- 1pound russet potatoes (2 medium), peeled and cut into ½-inch cubes (about 3 cups)
- 2medium leeks, light green and white parts only, sliced crosswise ¼ inch thick (about 3 cups)
- 3teaspoons minced garlic
- 4ounces skinless cod fillet, cut into ¼-inch cubes
- ½teaspoon smoked paprika
- Salt and black pepper
- 10large eggs
- ⅓cup mayonnaise
Nutritional analysis per serving (4 servings)
1165 calories; 108 grams fat; 17 grams saturated fat; 0 grams trans fat; 67 grams monounsaturated fat; 20 grams polyunsaturated fat; 27 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 24 grams protein; 1015 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a 10-inch nonstick skillet, heat oil over medium until shimmering. (A potato dropped into the oil should sizzle.) Add potatoes, leeks and 2 teaspoons of the garlic and cook, stirring occasionally, until potatoes are tender in the center and golden in spots, about 15 minutes. The mixture should be at a brisk simmer and completely submerged in the oil. (After a few minutes, the vegetables will soften and shrink.) Set a strainer over a heatproof bowl and drain the potato mixture; reserve the infused cooking oil. Wipe out the skillet.
- Step 2
While the potato mixture cooks, combine cod and paprika in a small bowl; season with salt and pepper, and mix well.
- Step 3
Once the potato mixture is drained, beat the eggs in a large bowl. Add potato mixture, season with salt and pepper, and mix until well blended; fold in cod.
- Step 4
In the skillet, heat 2 tablespoons of the reserved oil over medium-low. Add the egg mixture and cook, using a spatula to pull in the set edges and allow liquid to flow out, about 2 minutes. Cook until eggs are set around the edges but still slightly runny in the center, about 3 minutes longer.
- Step 5
Using oven mitts or kitchen towels and a plate that is larger than the skillet, place the plate over the skillet and carefully flip the skillet to invert the tortilla onto the plate. Heat 2 tablespoons of the reserved oil in the skillet over medium and slide the tortilla back into the skillet, cooked side up. Cook until golden underneath and center is just set, 2 to 3 minutes longer. Slide out the tortilla onto a serving platter.
- Step 6
While the tortilla cooks, combine mayonnaise, the remaining 1 teaspoon garlic, ¼ cup of the reserved cooking oil and 1 tablespoon of water and season with salt; stir aioli until smooth.
- Step 7
Cut tortilla into wedges and top with some of the aioli. Serve with remaining aioli on the side.
Private Notes
Comments
I thought the flipping was going to be a disaster, so instead I made it in a cast iron skillet and finished in in the oven. Once is was set along the edges but still runny in the middle, I put the whole thing in a 350 oven for about 10-15 minutes until fully set, then I finished it under the broiler for a minute or two to brown the top. It was delicious. (The potato mixture also took way less than 15 minutes for me to be cooked through and browned.)
What a lovely dish! A simple salad and a nice white made for a beautiful meal! Where are people getting 4k calories from? We roasted the potatoes and sautéed the onions separately, adding the garlic part way through the process. So, we used very little oil. A great trick I discovered was, in my anxiety to be certain the tortilla was not runny before flipping, I happened to notice that at a certain point the entire tortilla moved as one piece! Then I knew it was ready to flip.
My family is Spanish and tortilla is a staple for us! My grandmother can whip one up in fifteen minutes and it's the most delicious thing you've ever tasted. She cuts her potatoes in thin slices so they cook through faster, and instead of trying to flip the tortilla and put it back into the skillet to finish cooking she just covers the pan with a clear lid (the glass lid of her biggest stockpot works perfectly) until the top is just set.
Successfully nailed the flip with a helper. On the first side, I had to turn the heat up slightly and pull in the edges for about 10-12 minutes so vs the 3-5 the recipe instructs. I added a bit more cod than the recipe called for so that could be a contributing factor. The flip was fun! Like another poster said, make sure the entire thing moves in one piece before flipping. If you’re afraid it won’t survive the flip, cook it longer. I also drained some liquid out at the flip.
Added cup of chopped mushrooms w/ the tatters and leeks and 3 large cloves garlic and some fresh thyme. Used 1 tsp of tan-tan Moroccan seasoning (savory spice) w/ the cod. Like others, no flipping and finish in oven (350 for 15min did not set the center, so up to 375 for 5 min more). Short broil to brown top.
The aioli was completely runny! Not sure why. I followed instructions closely. But tortilla doesn't need ailoi - so didn't matter. As for calories - you don't consume all that olive oil. Most is left in reserve.
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