Sprinkle the chicken with salt and cover on oil
Roast in the oven at 200C for about 30 minutes (until internal temperature is 74C)
Add flour to a boil
Add a good glug of olive oil and a pinch of salt
Add boiling water and stir to make a smooth dough that isn't sticky
Knead for a minute or 2
Roll into a thin tortilla
Cook in a dry pan on a high heat for a few minutes each side
Finely slice the onions
Cover in boiling water and drain
Sprinkle on salt and mix
Add vinegar to cover and leave
Finely chop the garlic and anchovy into a paste
Add in a bowel with the mustard, egg yolk, lemon and Parmesan
Whisk together
Slowly whisk in the olive to make a thick sauce
Take a tortilla
Cover in dressing
Add the chicken (chopped)
Finish with pickled onions and shredded lettuce