There are many ways of cooking cod in Northern Spain, and this recipe is a very traditional one from Bilbao. The cod tortilla or omelette is tasty and simple, and it’s an excellent source of protein as well.
Ingredients for 2 persons:
2 fresh or desalted cod steaks
4 eggs
1 spring onion (without the green part)
1 piece of leek (without the green part) or half a green pepper
1 large garlic clove
Some chopped parsley
Extra virgin olive oil and salt
The preparation is very simple and similar to any other tortilla. The only secret of this particular one is to cook it shortly to keep it very “juicy”.
Procedure:
Heat the olive oil in a frying pan without allowing it to smoke, chop the vegetables and sauté them over moderate heat until tender. Crumble the cod, salt if it is fresh and add it to the pan for about 4 minutes. Beat the eggs separately, salt them and mix with the parsley and the rest of the ingredients. Cook the tortilla on each side briefly, using a plate to turn it over.
Tips and tricks:
- In case of using desalted cod, don’t add additional salt to it.
- Depending on the personal taste, the tortilla can be more or less curdled, but as already mentioned before, this one is specially good when it is juicy.
- If you are going to have a glass of wine with this tortilla, then I strongly recommend a white Txakoli.
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