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Cod Omelet

Tortilla de Bacalao
Salted codfish, or bacalao, is a popular ingredient in Spanish cuisine, and it makes a delicious filling for this omelet. Remember to soak the codfish in water for at least a day or two in advance to reduce its saltiness.
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Ingredients

Serves 1:

  • 1/4 pound dried boneless skinless salt cod
  • 2 tablespoons olive oil
  • 1 garlic clove finely chopped
  • 1 tablespoon finely chopped onion
  • 2 large eggs
  • Salt to taste
  • Freshly ground black pepper
  • 1 tablespoon finely chopped fresh flat-leaf parsley

Instructions

Prepare the Cod:

  • Place the cod in a medium bowl with cold water to cover.
  • Cover the bowl and refrigerate for 24 to 36 hours, changing the water occasionally until it is no longer salty to the taste.
  • Drain the cod.
  • Then, fill a medium saucepan with water, add the cod, and bring it to a boil over high heat.
  • Transfer the cod to a plate and shred it using your fingers.

Cook the Cod Mixture:

  • Heat 1 tablespoon of olive oil in a medium skillet over medium heat.
  • Add the finely chopped garlic and onion and cook, stirring, until the onion becomes wilted and transparent (about 2 to 3 minutes).
  • Reduce the heat to low, add the shredded cod, and continue to cook for about 10 minutes.

Prepare the Egg Mixture:

  • In a small bowl, lightly beat the eggs with a fork.
  • Add the cod mixture, season with salt, black pepper, and add the finely chopped parsley.
  • Allow the mixture to sit for 5 minutes.

Cook the Omelet:

  • Heat the remaining 1 tablespoon of olive oil over high heat until it reaches the smoking point.
  • Quickly pour the egg mixture into the skillet, ensuring it's distributed evenly.
  • Reduce the heat to medium-high and cook the omelet, shaking the skillet constantly to prevent sticking.
  • Wait until the edges and the bottom begin to brown, and the center becomes less liquid.
  • Use a pancake turner to neatly tuck in the edges and carefully flip the omelet to the other side.
  • Add more oil if necessary and continue cooking until the center is set but still slightly juicy.

Serve:

  • Slide the Cod Omelet onto a plate and serve hot.

Notes & Wine Advice

Enjoy your delicious Cod Omelet!
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Course; Eggs / Fish
Cuisine; European / Spain