• Place the salt cod in a medium bowl, covering it with cold water.
• Allow it to sit in the refrigerator for 24 to 36 hours, changing the water occasionally until the saltiness is reduced.
• Drain the cod and then boil it in a medium saucepan filled with water.
• Once boiled, transfer the cod to a plate and shred it using your fingers.
• Heat 1 tablespoon of olive oil in a medium skillet over medium heat.
• Add the garlic and onion, cooking until the onion becomes translucent, for about 2 to 3 minutes.
• Reduce the heat to low, add the shredded cod, and cook for approximately 10 minutes.
• In a small bowl, lightly beat the eggs with salt, pepper, and parsley.
• Add the cooked cod mixture to the eggs and let it rest for 5 minutes.
• Heat the remaining tablespoon of olive oil in the skillet over high heat until it’s hot.
• Quickly pour in the egg and cod mixture, ensuring an even distribution.
• Reduce the heat to medium-high.
• Cook, shaking the skillet often to prevent sticking, until the edges and bottom start browning, and the center is mostly set.
• Carefully flip the omelet to the other side using a spatula.
• Add more oil to the skillet if needed.
• Continue cooking until the center is fully set but still slightly moist.

• Heat 1 tablespoon of oil in a medium skillet over low heat.
• Add the onion, cover, and cook until tender (not browned), about 8 minutes.
• Stir in the tomato and continue cooking, uncovered, for about 10 minutes.
• Let it cool slightly, then wipe the skillet clean.
• In a small bowl, lightly beat the eggs with salt, pepper, and the flaked tuna.
• Fold in the cooked onion and tomato mixture.
• Heat the remaining tablespoon of oil in the skillet over high heat until hot.
• Quickly pour in the egg and tuna mixture, spreading it evenly.
• Reduce the heat to medium-high.
• Cook, shaking the skillet often to prevent sticking, until the edges and bottom start to brown, and the center is mostly set.
• Use a spatula to carefully flip the omelet to the other side.
• Add more oil to the skillet if needed.
• Continue cooking until the center is fully set but slightly moist.

• Heat 2 tablespoons of oil in a medium skillet over low heat.
• Add the onion and cook, stirring occasionally, until it becomes translucent and tender, about 5 minutes.
• Stir in the lima beans, cover, and cook for approximately 30 minutes or until the beans are soft.
• Add the ham (if using) and cook for an additional 5 minutes.
• Wipe the skillet clean afterward.
• In a medium bowl, lightly beat the eggs with salt.
• Mix in the cooked bean and onion mixture.
• Let it rest for about 5 minutes.
• Add the remaining 1 tablespoon of oil to the skillet and heat it over high heat until hot.
• Quickly pour in the egg and bean mixture, spreading it evenly.
• Reduce the heat to medium-high.
• Cook, shaking the skillet often to prevent sticking, until the edges and bottom start browning, and the center is mostly set.
• Use a spatula to carefully flip the omelet to the other side.
• Add more oil to the skillet if needed.
• Continue cooking until the center is fully set but slightly moist.

• Heat 1 tablespoon of oil in a medium skillet over medium heat.
• Add the onion and garlic, sautéing until the onion turns translucent, for about 2-3 minutes.
• Add the chickpeas and continue cooking and stirring for an additional 5 minutes.
• Wipe the skillet clean afterward.
• In a small bowl, lightly beat the eggs with salt, pepper, pimiento, and parsley.
• Fold in the cooked chickpea mixture.
• Heat the remaining tablespoon of oil in the same skillet over high heat until hot.
• Pour in the egg and chickpea mixture, spreading it evenly.
• Reduce the heat to medium-high.
• Cook, shaking the skillet often to prevent sticking, until the edges and bottom begin to brown, and the center is mostly set.
• Use a spatula to carefully flip the omelet to the other side.
• Add more oil to the skillet if needed.
• Continue cooking until the center is fully set but slightly moist.

• Heat 1 tablespoon of oil in a medium skillet over high heat until it’s hot.
• Add the mushrooms, garlic, parsley, and ham.
• Sauté for about 2 minutes, stirring occasionally.
• Wipe the skillet clean after this step.
• In a small bowl, lightly beat the eggs with salt, pepper, and the mushroom mixture.
• Fold until combined.
• Heat the remaining tablespoon of oil in the same skillet over high heat until hot.
• Pour in the egg mixture, spreading it evenly.
• Reduce the heat to medium-high.
• Cook, shaking the skillet often to prevent sticking, until the edges and bottom begin to brown and the center is mostly set.
• Use a spatula to carefully flip the omelet to the other side.
• Add more oil if needed.
• Continue cooking until the center is fully set but still slightly moist.

• Heat 2 tablespoons of oil in a 10-inch skillet over medium heat.
• Add the onion and cook until softened, about 5 minutes.
• Add the chorizo, ham, and potatoes, stirring occasionally for another 5 minutes.
• Add the pimientos, beans, peas, and asparagus, cook and stir for an additional 5 minutes.
• Wipe the skillet clean after this step.
• In a large bowl, lightly beat the eggs with a fork.
• Fold in the skillet mixture and season with salt.
• Heat 1 tablespoon of oil in the same skillet over high heat until it’s hot.
• Pour in the egg and vegetable mixture, spreading it evenly.
• Reduce the heat to medium-high.
• Cook, shaking the skillet often to avoid sticking, until the edges and bottom begin to brown, and the center is mostly set.
• Slide the omelet onto a plate, cover it with another plate, and carefully flip it over.
• Add the remaining teaspoon of oil to the skillet and return the omelet to it.
• Cook until the bottom is nicely browned and use a spatula to tuck in the edges for a neat appearance.
• Continue cooking until the center is fully set but still slightly moist.

• Heat 2 tablespoons of olive oil in an 8-inch skillet over medium-high heat.
• Add the diced potatoes, season with salt, and cook, stirring occasionally, until tender and lightly browned, about 15 minutes.
• Transfer to paper towels to drain excess oil.
• In the same skillet over medium heat, add the remaining tablespoon of olive oil.
• Cook the sliced bananas until they’re lightly browned.
• Transfer them to paper towels to drain excess oil.
• Set aside and clean the skillet.
• In a mixing bowl, lightly beat the eggs, season with salt, and let the diced potatoes sit in the egg mixture for 5 minutes.
• Stir in the cooked bananas.
• Heat the skillet over medium-high heat, adding a teaspoon of olive oil if needed.
• Pour in the egg mixture, spreading it evenly.
• Cook until the edges and bottom begin to brown, and the center is mostly set but still slightly moist.
• Slide the omelet onto a plate, cover it with another plate, and carefully flip it over.
• If the skillet is dry, add a teaspoon of oil, then return the omelet to the skillet.
• Cook until the center is fully set but still retains some juiciness.

Prepare the Potatoes and Onions:

• Heat 2 tablespoons of olive oil in an 8- or 9-inch skillet over medium heat.
• Add the potatoes and onions in alternating layers, seasoning each layer with salt.
• Cook, turning occasionally, until the potatoes are tender but not browned, for about 20 minutes.
• Drain in a colander and set aside.
• Reserve 2 teaspoons of the oil and wipe the skillet clean.

Prepare the Omelet Mixture:

• In a large bowl, lightly beat the eggs with a pinch of salt.
• Add the cooked potatoes and onions, ensuring they are well coated.
• Allow the mixture to sit for about 15 minutes to absorb the flavors.

Cook the Omelet:

• Heat 2 teaspoons of reserved oil in the skillet over medium-high heat until it’s hot but not smoking.
• Pour the egg and potato mixture into the skillet, spreading it evenly.
• Reduce the heat to medium-high and cook, occasionally shaking the skillet to prevent sticking, until the bottom begins to brown.

Flip and Finish Cooking:

• Place a plate larger than the skillet over the top.
• Flip the skillet to transfer the omelet to the plate.
• Heat the remaining 1 tablespoon of oil in the skillet over medium heat.
• Slide the omelet back into the skillet to cook the other side, shaking occasionally, until set in the center but still slightly moist inside.

Serve:

• Once cooked to your liking, slide the omelet onto a serving plate.
• Cut it into wedges and serve either warm or at room temperature.

Prepare the Sauce:

• Heat 1 tablespoon of olive oil in a small skillet over medium heat.
• Add the finely chopped onion and sauté until translucent (2-3 minutes).
• Stir in the tomato sauce, season with salt and black pepper, then reduce the heat to low.
• Cover and simmer for about 15 minutes until the sauce thickens slightly.

Cook the Tuna Mixture:

• In a medium skillet, heat 1 tablespoon of olive oil over medium heat.
• Add the finely chopped onion and sauté for 2-3 minutes until softened.
• Add the flaked tuna to the skillet and cook for about 5 minutes, stirring occasionally.

Prepare the Omelet:

• In a small bowl, lightly beat the eggs with a pinch of salt and pepper.
• In another medium skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
• Pour in the beaten eggs and cook until the bottom sets.
• Spoon the cooked tuna mixture onto the center of the omelet.
• Fold the omelet in half and continue cooking until the eggs are fully set.

Serve:

• Once the omelet is cooked to your desired doneness, pour the prepared tomato sauce over the top.
• Serve the Tangy Tuna Omelet hot, garnished with some fresh herbs if desired.

Sauté the Sausage & Onion:

• In a medium skillet over low heat, melt butter or heat vegetable oil.
• Add the chopped onion and cook until translucent, about 5 minutes.
• Add the sausage pieces and cook until they start to brown.
• Stir in the diced tomato, cover, and cook until softened, about 3 minutes more.

Prepare the Omelet:

• In a small bowl, lightly beat the eggs using a fork.
• Season with salt and pepper.
• In a separate medium skillet, heat olive oil over medium heat.
• Pour in the beaten eggs and cook until the bottom is set but the top is slightly runny.
• Place the prepared sausage mixture in the center of the omelet.
• Fold the omelet in half over the filling.
• Continue cooking for a minute or two until the omelet is fully set and cooked to your desired doneness.

Serve:

• Sprinkle the top of the omelet with finely chopped parsley for a pop of freshness.
• Plate the Sausage & White Bean Omelet while it’s hot and serve immediately.