Smoked Haddock Tortilla Recipe

Smoked Haddock Tortilla Recipe - 4-6 servings

Ingredients:

1 lb medium waxy potatoes, peeled and halved

8 oz skinless smoked haddock (finnan haddie) fillet

2 teaspoons olive oil

2 large, mild onions, peeled and finely sliced

6 eggs

Freshly ground black pepper

For the salsa:

2 cups baby fava or lima beans, cooked and skinned

3 plum tomatoes, chopped

1 tablespoon tomato ketchup

Large dash of Tabasco sauce

Method:

Parboil the potatoes in water for 8-10 minutes until only just tender, then drain. When cool enough to handle, thickly slice the potatoes. Cut the smoked haddock into thin slivers and set aside. Heat the olive oil in a large nonstick frying pan (suitable for use under the broiler). Add the onions, cover, and steam-fry for 5 minutes, stirring occasionally. Remove the lid and cook for 8 minutes or until the onions are soft and golden. Stir in the sliced potatoes and cook for a further 2 minutes. Preheat the broiler. Beat the eggs in a bowl and season with pepper. Pour the beaten eggs into the frying pan and scatter the smoked haddock slivers on top. Cook the tortilla, gently shaking the pan, for 4 minutes or until it is just set on the base. Place the pan under the broiler and cook the tortilla for a further 3 minutes or until golden and just set on top. Meanwhile, mix the salsa ingredients together in a bowl and season with pepper to taste. Turn the tortilla onto a warm serving plate and cut into wedges. Serve immediately, with the tomato and fava bean salsa.

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