Spanish-style Tortilla with Potatoes, Corn, and Fish

Scrub the potatoes and parboil in boiling salted water for about 15 minutes. Drain, rinse with cold water, peel, and leave to cool. Then cut the potatoes into slices.

Rinse the fish, pat dry, and cut into small pieces, about 3 x 1 cm (1 x 1/2 inches). Season with lemon juice, salt, and pepper. Dredge the fish pieces in flour, then dip in beaten egg, and coat with breadcrumbs.

In a sauté pan, heat 2 to 3 tablespoons oil. Add the fish and cook until golden brown on all sides, about 5 minutes. Remove and set aside.

Preheat the oven to 200°C (approximately 400°F).

Rinse the tomatoes and peppers. Cut into quarters, remove the seeds, and dice small. Rinse and drain the corn kernels in a colander. Peel the onion and chop finely.

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

To make the tortilla: In a sauté pan, heat the remaining oil and fry the potato slices on all sides, about 8 minutes. Add the onion, pepper,s and corn and sauté briefly. Pour the egg mixture over the vegetables, sprinkle with the diced tomatoes and cook without stirring for about 4 minutes.

Bake in the preheated oven for about 10 minutes. Distribute the pieces of fish over the tortilla. Finish baking for another 10 minutes. To serve, remove the tortilla from the oven and top with the cress.