Ensure the salt cod is properly desalted by soaking it in water for 24 hours prior, changing the water every 8 hours, then shred it into small flakes.

Heat 2 tablespoons of olive oil in a 10-inch non-stick skillet over medium heat.

Add the sliced leeks and green bell pepper to the skillet, sautéing for about 8-10 minutes until softened and slightly caramelized.

Stir in the minced garlic and flaked salt cod, cooking for another 2-3 minutes until the cod is opaque and heated through.

In a large bowl, beat the eggs vigorously with the black pepper and parsley until frothy.

Pour the hot cod and vegetable mixture into the bowl with the eggs and mix immediately to combine.

Wipe the skillet clean, add the remaining 2 tablespoons of olive oil, and return to medium-high heat.

Pour the egg mixture back into the skillet. Let it set for about 1 minute, shaking the pan gently to prevent sticking.

Once the bottom is golden but the top is still slightly runny, place a large flat plate over the pan and carefully flip the tortilla onto the plate.

Slide the tortilla back into the pan to cook the other side for just 1 more minute (the center should remain slightly creamy), then slide onto a serving plate.