Chickpea Cod Tortilla

Start by boiling cod in boiling water for 5 min. Reserve.

In a large, non-stick skillet, pour half of the olive oil and chopped onion and stir over medium heat until the onion begins to change color.

Add 3 cloves of minced garlic, the previously shredded cod and let it taste for 2 min, stirring occasionally.

Add the well-drained chickpeas, paprika and the rest of the olive oil, and mix well.

Let stir for about 4 min.

Add the spinach and wrap for another 2 min.

Meanwhile, in another large bowl, beat eggs, season with pepper, salt and add chopped parsley.

Pour everything in the pan into the large bowl and mix well.

Put everything back in the large skillet and cook over medium heat, about 4 minutes without stirring, or until the base of the tortilla is firm; Then place a large plate on top of the pan, and turn the tortilla (as if it were a cake) to the plate; then slide it back into the pan so you can bake on the other side.

Unmold, or not, and serve for thick slices.