Spanish Tortilla with Fish

How to prepare spanish tortilla with fish

1. Sprinkle the fillet with salt and black pepper on the flesh side. Oil a large piece of aluminum foil, roll the fillet in the foil and twist the ends.
   Bring a pot of water to a boil and place the fillet in the water. Put a plate on top to keep the fillet completely submerged. Put the lid on the pot. Turn off the heat and let the fish poach for 10 minutes.
2. Remove the package from the water and hold under cold running water until it no longer feels warm. Refrigerate for about 1-2 hours, but it can stay longer if needed.
3. When you use it, remove the fish from the package and break the flesh into large pieces. The skin is not used in this recipe.
   
4. Peel the potatoes and cut in half lengthwise, then slice into thin slices (semi-circles) so they cook faster. Sprinkle with salt and massage a bit.
   
5. Put the potatoes in a medium pan (about 20 cm) and add oil until they're perfectly covered. You can use an olive oil used for cooking, or use half olive oil and half another neutral oil (sunflower for example). Bring to a simmer, just until the oil bubbles gently, don't heat it too much because we don't want to fry the potatoes but to poach them. Turn the heat to low and let them cook for 10 minutes. Stir rarely just to redistribute them in the pan. The potatoes must not brown at all during this time, so keep the heat low.
   
6. Add the onion sliced into thin strips and the pepper (seeded) cut into pieces. Let everything cook for another 5-10 minutes, until the potatoes are soft, completely done.
8. Add the fish broken into pieces (from step 3) and leave for another 2-3 minutes.
   
9. Using a strainer, drain the oil from the potato-fish mixture.
   
10. In a wide bowl beat the eggs with salt and then add the potato-fish mixture. Mix well and let it sit for 5-10 minutes.
11. Heat a medium pan (about 20 cm) and add 2 tablespoons of oil (you can use some of the oil drained from the potatoes). When the oil is well heated add the egg-potato-fish mixture.
12. Immediately turn the heat to medium-low and put the lid on the pan if you have one. Cook the tortilla for 5 minutes, occasionally moving the pan back and forth and in circles so it doesn't stick to the bottom and browns evenly.
14. Put a wide plate (wider than the pan) over the pan and flip the tortilla onto the plate. Put the pan back on heat and slowly let the omelette slide from the plate back into the pan. Cook the tortilla on the second side for another 2 minutes. Pierce the center with a knife and check that it's done (it can be creamy but not liquid). If not, leave another 1-2 minutes on heat.
    
15. Remove the tortilla to a platter. Absorb the excess oil with paper towels. I garnished it with thin slices of red onion and caper berries. It's good warm or at room temperature. It's best on the day of preparation, if it sits longer it becomes slightly fishy.
    

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