Cod Omelet Renewed
Cod Omelet Renewed
Tortilla de Bacalao
Ingrediënten
- ¼ pound dried boneless skinless salt cod
- 2 tablespoons olive oil
- 1 garlic clove finely chopped
- 1 tablespoon finely chopped onion
- 2 large eggs
- Salt
- Freshly ground black pepper
- 1 tablespoon finely chopped fresh flat-leaf parsley
Instructies
- 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.
Notes / Tips / Wine Advice:
Serve the Cod Omelet hot.
Nutritional Information
Calories: 350 kcal
