The Spanish omelette is one of the "fetish" dishes of our gastronomy, although today we see almost everything omelettes and they are always delicious, in any of their versions. Making tortillas is also a good way to use up leftover food. The one we bring you today is very typical in the Basque country, and like all good things, it has spread throughout the country.
For 2 persons:
- 250 g of cod crumbs
- 1/2 onion
- 1 green bell pepper
- 2 garlic
- extra virgin olive oil
- 4 organic eggs
- The first step to be able to prepare this recipe is to desalt the cod, for this recipe it is not necessary to buy cod loins, with the crumbs it will be more than enough.
- We will put the crumbs in a bowl with cold water in the fridge for 24-36 hours and we will change it every 6-8 hours. After 24 hours we will try the cod to see if it is well desalted and if not we will leave it for one more batch, it is always better that it is a little bland than salty.
- Once we have the desalted cod, we crumble it a little more and let it drain over a bowl in a colander for about 30 minutes. It is very important that it is well drained so that it does not release water.
- we put a skillet BRA Infinity to the fire, we put a splash of extra virgin olive oil and put on medium heat. Peel the garlic and chop very finely along with the pepper.
- Add the garlic and brown it slightly. When they begin to take on a slightly golden color, add the finely chopped green pepper and fry it.
- We add the cod and cook it for 5 minutes or until it begins to change color and become whiter, it is not necessary that it is completely done because it will finish being done together with the tortilla. Let drain in a colander over a bowl.
- In a bowl we beat the 4 eggs, before adding salt or not, we have to try the cod, because maybe it is not necessary to add more salt.
- Add the cod along with the egg and stir.
- We place a skillet BRA Infinity on fire. Pour a splash of extra virgin olive oil. Add the egg mixture with cod and stir vigorously with a spatula until it begins to set. We fold and let it curdle to our liking. We personally like it creamy.
- We serve accompanied by lots of bread and a cold beer.
Photographs and recipe by MJ .