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Spanish potato omelette with cod a la pil-pil

A spanish tortilla with fishy ingredients!

By Chef Iker Erauzkin Twitter Post the recipe on facebook Your email (*) print

Spanish potato omelette with cod a la pil-pil

At a glance

Serves:: 4
Difficulty:: Easy
Cost per serving::: Económica
Method:: 15 min.
Preparation:: 25 min.

Iker Erauzkin

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Iker Erauzkin

Ingredients

3 large potatoes
1 large onion
4-5 eggs
2 Cloves garlic
300 gr. desalted cod fillet
Olive oil and salt

Method

First of all prepare a traditional Spanish potato omelette. (See recipe for Spanish potato omelette)
Once the omelette is ready, prepare the bacalao al pil-pil. Heat a splash of olive oil over a low heat and add the cod fillets. Allow them to caramelize slightly and release their jelly for about 4-5 minutes. Remove from the heat and allow to cool.
Now, make the pil-pil, stirring the oil and jelly in a circular motion.
Once well mixed, place the pieces of cod on the omelette and serve the sauce on top.

Tip

Note: Be careful not to stir to vigorously to avoid scraping the frying pan. Use a light circular motion until the sauce thickens like a mayonnaise. If you want a thicker sauce, add more oil; if instead you want a lighter sauce, add more jelly or water.

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