Potato‑Corn Tortilla with Side Salad

Ingredients

• 700 g waxy potatoes
• Salt
• 400 g white fish fillet (e.g., cod)
• 2 tbsp lemon juice
• Pepper (freshly ground)
• 2 tbsp flour
• 1 egg
• 120 g breadcrumbs
• 5 tbsp vegetable oil
• 2 Tomatoes
• 1 red bell pepper
• 120 g canned corn kernels
• 1 onion
• 7 eggs
• 60 ml milk
• Nutmeg (freshly grated)
• Cress (for garnish)

Instructions

1. 1.

   Wash the potatoes and parboil in salted water for about 15 minutes. Drain, rinse with cold water, peel, and let cool. Then slice the potatoes.

2. 2.

   Rinse the fish, pat dry, cut into 3x1 cm pieces, drizzle with lemon juice, season with salt and pepper. Coat the fish first in flour, then in beaten egg, and finally in breadcrumbs. Heat 2–3 tbsp oil in a pan and fry the fish pieces until golden brown on all sides for about 5 minutes. Remove and set aside.

3. 3.

   Preheat the oven to 200 °C (Oven + fan).

4. 4.

   Wash the tomatoes and bell pepper, quarter them, remove seeds, and dice finely. Rinse the corn kernels under running water and drain. Peel and finely chop the onion.

5. 5.

   Whisk the eggs with milk and season with salt, pepper, and a pinch of nutmeg.

6. 6.

   Heat the remaining oil in a hot pan and fry the potato slices for about 8 minutes on all sides. Add the onion, bell pepper, and corn and sauté briefly. Pour in the egg mixture, sprinkle the tomato cubes, and let everything thicken for about 4 minutes. Transfer to the preheated oven and bake for about 20 minutes. After 10 minutes, arrange the fish pieces over the tortilla and finish baking until done. Remove from the oven and garnish with cress.

7. 7.

   Serve on a plate with optional side salad as desired.