The FAMOUS Omelet from the Basque Country | Tortilla de Bacalao

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Heat a 10-inch (26 cm) nonstick frying pan over medium heat and add 3 tbsp (45 ml) olive oil.
2. Add the chopped onions, green bell pepper and garlic, and stir. Keep stirring every 1 to 2 minutes.
3. Pat the cod fillets dry on paper towels and finely chop them.
4. When the vegetables are lightly sautéed and the onions are translucent, after 7 to 8 minutes, add the chopped cod and stir, stirring every 1 to 2 minutes.
5. Meanwhile, crack the eggs into a large bowl, add the chopped parsley, season with salt and pepper and whisk.
6. Cook the cod for 3 to 4 minutes until just cooked through, season with salt and pepper, then transfer everything from the pan into the bowl with the eggs. Mix well and let it sit for a couple of minutes.
7. Heat the same pan over low-medium heat and add 1 tbsp (15 ml) olive oil.
8. Pour in the egg and cod mixture in a flat layer, covering the whole surface.
9. After 4 to 5 minutes, loosen the edges with a spatula. Place a plate slightly smaller than the pan over the omelet, flip the pan onto the plate, then slide the omelet back into the pan.
10. Pat the omelet down and press it from the edges toward the centre. Cook another 4 to 5 minutes until cooked through.
11. Transfer to a serving dish and serve warm or at room temperature.

Summarized from Spain on a Fork's video. Watch it for the details.

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