Ok, so I have this rice left over from last night's dinner, and I'm thinking, What to do with it? I wasn't in the mood for a stir-fry. Turn on the TV and browse Netflix, and watch a couple of episodes of David Chang's Mind of a Chef,--and there was my idea! He was in Spain talking to famous chefs and showed a Salt-Cod Torta, and I thought, THERE ya go! I had tilapia in the freezer, cilantro (instead of parsley, which I'm not so fond of), onions, and plenty of eggs, so, I decided to make my own version. This recipe is the result of, basically, what I had available, but it turned out really well! I didn't have any more olive oil, which would have made it more authentic, but the salted butter worked fine and gave it a good flavor. I cooked this in a well-seasoned iron skillet, placed the skillet up on a series of metal cups in a large baking pan filled halfway with water--why? Because I like a torta with a soft bottom, not a crispy one. You can skip the water bath if you want, but keep the oven on 350 and butter the pan well. I also used whatever seafood I had available, which was not a lot, but if you wish to make a richer torta with more crab or shrimp, go for it--it will taste even better! I like to serve this simply with steamed fresh vegetables or a salad with balsamic vinegar dressing. The torta is cut into six good-sized pieces, but you can get eight slices for a luncheon, or more people for dinner, if need be. This dish is excellent served with a good chilled white wine and a fruit dessert (like my Creamy Dreamy Fresh Fruit Ambrosia).

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