The FAMOUS Omelet from the Basque Country | Tortilla de Bacalao

This Spanish omelet from the Basque country, known as tortilla de bacalao, is one of Spain’s most flavorful omelets. It’s packed with flavors, easy to make, and done in about 30 minutes. Serve it for breakfast, lunch, or even dinner, and always next to a crunchy baguette for the ultimate Spanish treat.

To make this recipe, I used cod fillets I bought frozen and thawed out. You can also use fresh cod here, as well as any other type of firm white fish. Either way, make sure to pat the fish completely dry. This way it absorbs all the flavors in the pan.

For the eggs, I used cage-free organic eggs. Of course, you can use any type of eggs you like. But like I’ve told you in the past. On recipes this simple, the higher the quality of the ingredients, the better the overall flavors.

TIPS & TRICKS to Make this Recipe: Make sure to use a nonstick fry pan here. Otherwise your omelet will stick to the pan. It took me about 4 to 5 minutes per side to cook the omelet. It might take you less or more. Just keep an eye on it.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)

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Watch the Video Below on How to Make this Tortilla de Bacalao

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The FAMOUS Omelet from the Basque Country | Tortilla de Bacalao

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

Calories 346 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 4 tbsp extra virgin olive oil 60 ml
• 2 medium onions (roughly chopped)
• 1 green bell pepper (finely chopped)
• 4 cloves garlic (roughly chopped)
• 2 cod fillets 7 oz / 200 grams each
• 6 large eggs
• 2 tbsp chopped parsley 5 grams
• sea salt & black pepper

Instructions

1. Heat a 10-inch (26 cm) nonstick fry pan with a medium heat, and add in 3 tbsp (45 ml) olive oil

2. After a couple of minutes, add in the chopped onions, green bell pepper, and garlic, mix together, then mix every 1 to 2 minutes

3. In the meantime, lay the cod fillets over some paper towels and pat dry, then finely chop the cod fillets

4. After 7 to 8 minutes and the vegetables are lightly sautéed and the onions are translucent, add in the chopped cod, mix together, then mix every 1 to 2 minutes

5. In the meantime, crack the eggs into a large bowl, add in the chopped parsley, and season with salt & pepper, whisk together

6. About 3 to 4 minutes after adding the chopped cod into the pan and it's just cooked through, season with salt & pepper, mix together, then transfer everything in the pan into the bowl with the whisked eggs, mix together until well mixed, and let sit for a couple of minutes

7. Heat the same fry pan with a low-medium heat and add in 1 tbsp (15 ml) olive oil

8. After a couple of minutes, add in the cod and egg mixture, making sure it's in a flat layer and coating the entire surface

9. After 4 to 5 minutes, run a spatula through the outer edges of the omelet to ensure it's not sticking to the pan, then using a plate that's slightly smaller than the pan, place it over the omelet, flip the pan into the plate, then gently slide the omelet back into the pan, pat down on the omelet, and compact it from the outer edges towards the center, cook another 4 to 5 minutes or until cooked through

10. Transfer into a serving dish, serve warm or at room temperature, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts

The FAMOUS Omelet from the Basque Country | Tortilla de Bacalao

Amount Per Serving

Calories 346 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 4g25%

Trans Fat 0.03g

Polyunsaturated Fat 3g

Monounsaturated Fat 13g

Cholesterol 322mg107%

Sodium 215mg9%

Potassium 669mg19%

Carbohydrates 8g3%

Fiber 2g8%

Sugar 3g3%

Protein 28g56%

Vitamin A 725IU15%

Vitamin C 33mg40%

Calcium 82mg8%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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