Cider house cod omelette

Difficulty: ★★★


  • 6 or 7 Eggs.
  • 300 gr. Desalted cod, (see desalting tips).
  • 2 Fresh scallions.
  • 2 Garlic cloves.
  • 2 Red chili pepper rings.
  • 1 Medium leak.
  • 1 Tablespoon chopped parsley.
  • Mild olive oil, 0,4º.

Category: Main course


Crumble the cod, once desalted, and keep it. Julienne the scallions and leak and chop the cloves of garlic in halves. Brown the cloves of garlic and chili peppers in the smallest part of a Magefesa Due Frittata Pan with some olive oil. Move them away when they get color.  Add the chive and leak to the pan and let it poach medium heat until properly caramelized. Add the cod and sauté for a minute or a minute and a half. Beat the eggs, add the chopped parsley and the cod with the poached scallions and leak. Heat both parts of the Magefesa Due Frittata Pan with some oil drops.
Pour the omelette dough in the smallest part of the pan, let it set up for a couple of minutes and turn it over with the help of the widest diameter part. Uncover and let the other side brown.
The cod omelette is one of the dishes that form the typical cider house menu from Guipúzcoa, which consists of cod omelette, ox large steak, fresh cheese with quince jelly and nuts accompanied with plenty of cider recently poured out.  The omelette usually is juicy inside and properly brown outside. They can also be found with green pepper and accompanied by roasted red peppers.