Salt Cod Tortilla Recipe

Drain and rinse the soaked salt cod. Remove any bones and skin, then shred into small pieces.

In a large bowl, beat the eggs. Add the shredded salt cod and mix well.

Heat olive oil in a non-stick skillet over medium heat. Add the diced onion and minced garlic, sauté until softened.

Add the egg and salt cod mixture to the skillet. Sprinkle with smoked paprika, salt, and pepper. Cook for about 10 minutes, until the bottom is set.

Carefully flip the tortilla onto a plate or lid. Slide it back into the skillet to cook the other side for another 10 minutes, or until cooked through.

Remove from heat and let it cool slightly before cutting into wedges.

Garnish with fresh parsley and serve warm or at room temperature.