Ingredients
6 fresh sardines, cleaned, rinsed and dried
Juice of 1 ½ lemons
6 tablespoons olive oil
1 pinch dried thyme
8 eggs
1 bunch parsley, very finely chopped
Salt and pepper
Serves 4
An hour before you plan to make the tortilla, preheat the grill to high. Put the sardines into a baking sheet, rub them with 1 tablespoon of the oil and sprinkle 2 tablespoons lemon juice over them. Grill the sardines for about 10 minutes, turning once, until cooked through.
Set aside until cool enough to handle, then remove the skins and bones. Flake the flesh into a non-metallic bowl, then add 3 tablespoons of the oil, the remaining lemon juice and thyme and season with pepper. Gently stir together and set aside for an hour.
Drain the sardines. Beat the eggs vigorously with a pinch of salt in a large bowl. Add the flaked sardines and parsley and stir with a fork. Heat the remaining oil in an 11-inch (28cm) skillet or frying pan and swirl around. Tip in the egg mixture and cook, gently shaking the skillet occasionally, until the underside is set and lightly browned. Invert the tortilla onto a lid of a pan or plate, then gently slide it back into the skillet, cooked side up. Cook, gently shaking the skillet occasionally, until the underside is set and golden brown. Serve immediately, cut into wedges.
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