During Holy Week and Easter, recipes such as cod omelette once again take centre stage in many kitchens. Cod is one of those ingredients closely linked to tradition, yet still perfectly relevant today: versatile, flavourful and ideal for preparing simple dishes that suit these days.
If you’re looking for a quick and easy way to enjoy it, this omelette is a fantastic option. A humble, rewarding and flavour-packed recipe, ideal both for a light meal and an impromptu dinner. Juicy on the inside, with that golden exterior everyone loves, and with cod adding character without complication.
It’s also one of those dishes that fits perfectly with the season: cod recipes for Easter, practical, accessible and designed for everyday cooking, without giving up tradition.
And if there’s a particularly practical way to prepare it, it’s with the BRA Dupla pan. Thanks to its non-stick coating and double pan system, it’s very easy to flip it safely, achieve a perfect shape and prevent sticking. A real help in the kitchen so your omelette turns out just as you like it.
A simple way to bring cod to the table this Easter… and to do it properly. Happy Easter!
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 leek
- ½ finely chopped onion
- 250 g desalted, flaked cod
- 6 eggs
- Salt and pepper to taste
- 1 onion
- 1 clove of garlic, finely chopped
- 1 tablespoon chopped parsley
Preparation
- Place the BRA Dupla pan on the heat and warm it* first on one side, then turn it over to heat the other side while you prepare the ingredients.
- Slice the leek thinly, clean the cod, pat it dry with kitchen paper and flake it slightly. Finely chop the onion.
- Add a splash of oil to the pan and add the leek. Cook over medium heat for about 5 minutes until soft and lightly sautéed.
- Add the cod and cook for another 3–4 minutes. Remove the pan from the heat and set aside.
- In a bowl, beat the eggs and season with salt and pepper. Add the parsley, onion and garlic and mix well.
- Add the leek and cod mixture to the eggs and stir until well combined.
- Return the pan to the heat, add a little more oil if needed and pour in the mixture.
- Close the pan and cook for about 7 minutes.
- Flip the omelette (with the closed Dupla pan this is very easy) and cook for another 5 minutes or until set to your liking.
- Serve with a green salad of rocket, lamb’s lettuce and radishes, or whatever you prefer.
Comments
- A little tip! Heat one side first and then turn it over before adding anything – you’ll get a more even cook. It’s especially useful to have both sides hot when adding the eggs.
- We don’t cook the onion beforehand as we use a small amount and want to highlight its flavour. But you can sauté it with the leek and cod if you prefer it softer.
Comments
Claudia&Julia said:
Hola José,
Aunque no lo indicamos, siempre es recomendable calentar la sartén con un poco de aceite. Aun así, si se calientan a potencia baja durante poco tiempo, podría hacerse sin aceite. Esto es aplicable a cualquier tortilla.
La potencia de fuego necesaria es potencia media y el tiempo puedes ajustarlo según te guste más o menos cuajada la tortilla.
¡Saludos!
Claudia&Julia said:
Hola Ana,
El bacalao desmigado suele contener más humedad y se necesita un poco más de tiempo para cuajar la tortilla. Pero todo depende de como te guste; si la quieres más crudita o pones menos cantidad de bacalao, puedes dejarla menos tiempo que el que indicamos.
¡Un saludo!
Ana G said:
Yo tengo estas sartenes y para cuajar una tortilla de patata la dejo 3 minutos por un lado y 3 minutos por el otro, a fuego medio, y queda cuajada y jugosa en el centro.
Es necesario tanto tiempo para la de bacalao?
José said:
Se me olvidaba
Pasos 8 y 9.
¿Qué potencia de fuego es necesaria?
Son 7 minutos por un lado y 5 por el otro… Cuidadín….
José said:
BD, C&J.
El primer paso es calentar las dos sartenes, unidas, por cada lado ..¿sin poner aceite?
¿No sé dañan al calentarlas en seco?
¿Sirve este truco para tortilla de patata?
Saludos.