- 20 minutes
- For 4 people
- € 1.45 / person
- 221kcal per 100g.
How to make a cod omelette .
Who does not like a good omelette? Rare is to find someone who does not adore this Spanish delicacy.
In addition to the typical potato omelette or a filled omelette , a multitude of them can be made with the most varied ingredients, and certain fish such as hake or cod also fit here .
It is a great use recipe , to use a little cod that we have left over from another recipe, although the Cod omelette is also a gastronomic institution in itself.
As soon as I hear his name, my mind moves to the cider season of the Basque Country, where it is an essential dish on the menus of Basque “Sagardotegias” .
This name comes from sagarra (apple) + ardoa (wine) + tegi (place). Every year, at the cry of “¡Txotx!”, The cider season begins in the 3 provinces of the Basque Country, from mid-January to May.
In the farmhouses, the first cider that comes out of the “kupelas” (barrels) is tasted and accompanied by a good lunch or dinner: cider sausages, cod with peppers, ox steak and, of course , cod omelette .
This tradition has its origins in the clients, the owners of bars and the members of gastronomic societies who used to come to the farmhouses to taste the cider “in situ”, before it was bottled and marketed. They took the food from home and organized large evenings around the cider.
Today it is already something very widespread and open to the participation of everyone who wants to attend.
If you visit the Basque Country in these months do not miss the opportunity to go to a ” Sagardotegia “, to enjoy the natural cider and a delicious cod omelette.
Preparation of the cod omelette base
- I advise you to read how to desalt cod before starting the recipe .
- Here you have all the tips so that the recipe comes out of 10 points. Still here is a little summary.
- We are going to cook the cod lightly, using a small blanching, which will then allow us to easily break it down.
- In a saucepan we put water to heat and add our piece of cod loin.
- Always with the skin up and covered by a water finger. When the first bubbles begin, remove from the heat and let it cool down.
- Chop the garlic very fine, the onion in julienne strips and the pepper in sticks of the same size. In a wide frying pan, pour olive oil and fry the minced garlic.
- As soon as it begins to “dance” (move over the oil), add the pepper and cook for about 5 minutes over medium heat. It is a “harder” vegetable than onion and needs more time.
- Then add the onion, salt to taste, and cook everything together over medium heat for 10 more minutes.
- While the vegetables cook, remove the cod from the water and begin to separate the skin and the bones, they will come out very easily.
- We will keep the cod flakes, which we crumble into small pieces so that later we can eat them perfectly in one bite.
Preparation of the cod omelette
- Once the vegetables are poached, add the cod and sauté the whole for 3-4 minutes. Finely chop the fresh parsley and sprinkle on top.
- Beat the eggs and lightly salt them (a pinch will suffice). We put them in the pan and let it curdle over medium heat.
- We are folding the omelette on itself, as if we were preparing a French omelette.
- We cook it on both sides and remove it when it acquires the point that we like the most, more or less curdled. My recommendation is that you do not spend too much, you can enjoy it more if it is very tender.
- Carefully, we pass it to a plate or platter and it is ready to taste. You can accompany it with the salad that you like, for example one with tender shoots of lamb’s lettuce and arugula.
This omelette is ideal as a first course, for a light dinner and even to take it in the “tupper” to work. And it becomes a perfect recipe for Lent where cod is the protagonist.
I encourage you to visit more recipes for tapas, snacks and pinchos perfect for an unforgettable evening with yours.
The recipes seafood are perfect for sharing with friends and people that you want.