Classic Spanish Recipes: Cod Croquettes and Tortilla

When I have leftovers in the kitchen, I always feel there’s a way to turn them into new little dishes, sometimes even tastier than the first ones. I had some cod and diced potatoes left from a salad, so I decided to make cod croquettes and a Spanish omelette (Tortilla De Patatas) so popular in Spain. The result? We all enjoyed it so much.

Tortilla de patatas is the name most Spaniards use, because it describes the dish perfectly, an omelette made mainly with potatoes.

Cod refers to the fresh fish (morue fraîche). When it’s salted and dried, it’s usually called salted cod or salt cod (morue salée). Both are used in Mediterranean cooking, but croquettes are often made with the salted version for extra flavor.

Ingredients for the Cod Croquettes and Coating:

• 500 g cooked cod (fresh or leftover)
• 2 potatoes (boiled and mashed)
• 1 small green onion (finely chopped)
• 1 garlic clove (minced)
• 2 tbsp parsley (chopped)
• 1/2 tsp of turmeric
• 1 egg
• 2–3 tbsp breadcrumbs
• Salt and pepper, to taste
• Oil, for frying
• 1 egg, beaten
• Breadcrumbs

Method:

1. In a bowl, mix together the cod, mashed potatoes, onion, garlic, parsley, egg, flour, turmeric, salt, and pepper until you get a smooth mixture.
2. Shape the mixture into small croquettes (oval or round).
3. Dip each croquette into the beaten egg, then roll in breadcrumbs.
4. Heat oil in a pan and fry the croquettes until golden and crispy on all sides.
5. Drain on paper towel and serve hot with lemon wedges or a light salad.

Ingredients for the Spanish Omelette:

• 4 medium potatoes (peeled and cut in small cubes)
• 1 medium onion (thinly sliced)
• 1 small bouquet of parsley (thinly chopped)
• 1 garlic clove (minced)
• 5 eggs
• Olive oil (for frying)
• Salt and pepper to taste

Method:

1. Heat a generous amount of olive oil in a non-stick pan.
2. Add the sliced potatoes, onion and garlic with a little salt and pepper.
3. Cook gently on medium-low heat until the potatoes are soft but not browned (about 15–20 minutes).
4. Stir from time to time.
5. Drain the potatoes from the oil and let them cool slightly.
6. In a bowl, beat the eggs with the parsley, a pinch of salt and pepper.
7. Add the potatoes and mix gently.
8. Heat a little of the reserved oil in the pan, then pour in the egg mixture.
9. Cook on low heat until the bottom sets and the edges start to firm.
10. Place a large plate over the pan, flip the omelette onto the plate, then slide it back into the pan to cook the other side until set but still tender inside.
11. Let it rest a few minutes before cutting into wedges.

Bonne dégustation!

PS: I added a homemade sauce with Greek yogurt, half a lemon juice, garlic, black pepper, garlic flakes, paprika, and just a touch of harissa to go with the croquettes.