In short: 4 traditional cod omelets: Basque from Bilbao (with sautéed onion and piparra), Andalusian (fried cod), Catalan (on bread with tomato), French (stuffed, creamy). Ingredients, techniques, and pairings.
Table of contents
Basque cod omelet (Bilbao): the mother of all
The Basque cod omelet is the most widespread and internationally recognized version. It features shredded cod, very well sautéed onion, and, optionally, Italian green pepper. Some families add piparra (pickled Basque chili pepper) as a distinctive touch.
Ingredients (2 people): 100g desalted shredded cod, 4 eggs, 1 large onion, 50ml EVOO, salt, pepper.
Method: Sauté onion for 25 min over low heat. Add drained cod, sauté for 3 min. Beat eggs and mix. Cook omelet in a small pan over medium-low heat, flipping once. Serve with piparra on top.
Andalusian cod omelet: the "fried cod omelet"
Andalusian version, particularly typical of Cadiz and Seville: the cod is first lightly fried and then mixed with the egg. The result is an omelet with crispy pieces of cod in every bite.
Ingredients (2 people): 100g desalted cod in small flakes, 4 eggs, 1 minced garlic clove, fresh parsley, EVOO.
Method: Fry the cod in EVOO for 1 minute. Set aside. Beat eggs with garlic and parsley. Mix with fried cod. Cook omelet 2-3 min per side. Serve with lemon.
Truita amb bacallà (Catalan omelet)
Catalan version, simple and direct: shredded cod mixed with egg, served on bread with tomato. It is the classic Catalan neighborhood tavern breakfast.
Ingredients (2 people): 100g shredded cod, 4 eggs, salt. To serve: toasted rustic bread + ripe tomato + EVOO.
Method: Mix cod with beaten egg. Cook omelet 2 min per side. Serve on bread with rubbed tomato.
French cod omelet (creamy)
More modern version: rolled French omelet filled with cod and piparra. A finer aesthetic, ideal for an elegant appetizer or brunch.
Ingredients (2 people): 4 eggs, 80g desalted shredded cod, 2 chopped piparras, butter, salt.
Method: Heat cod and piparras together for 2 min. Set aside. Beat eggs with salt. In a small pan with butter, make a baby French omelet (lightly cooked, creamy). Fill with cod+piparras before rolling. Serve immediately.
Common tricks for perfect omelets
Good non-stick pan. Not suitable for creamy French omelets.
Hot oil. If it's cold, the omelet absorbs fat.
Fresh, gently beaten eggs. Not with a blender, do not incorporate air.
Do not salt until the end. Desalted cod still adds salt. Taste before adding more salt.
Small omelet rather than large. Individual 2-egg omelets always turn out better than family-sized 12-egg omelets.
Shredded cod for omelets
Shredded Gadus morhua cod, perfect flakes to integrate into eggs. Desalted and ready for your omelet in any style.
Frequently asked questions
Which is the most traditional cod omelet?
What cod should I use for omelets?
How many eggs per omelet?
Basque omelet with or without potato?
What is "piparra"?
Is Catalan esqueixada omelet the same thing?
Can these omelets be made with fresh cod?
To finish
There are as many cod omelets as there are regions in Spain: the Basque is the most deeply rooted, the Andalusian the most flavorful, the Catalan the quickest, and the French the most elegant. If you have never tried more than one, start with the Basque and then experiment. With quality shredded cod, they all work.
All desalted cod range
Extra loins, shredded, flakes. Artisan selection from Mercat del Ninot since 1990.
