Easter Omelette with Salt Cod

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Salt cod is profoundly steeped in the season and partaking of Lent in numerous Mediterranean countries, as well as Hispanic, Portuguese and Italian cultural traditions. This recipe was documented in 1935 by Catalan writer and Chef Ignacio Domènech in his work called Cocina Vasca Laurak bat. This dish today, is predominately prepared in the Donostia or San Sebastián coastal city of fame in Guipuzcoa, in the Basque Country of Iberia. 

This specific recipe is prepared by: La Sidería ( Cider House Tavern ) Roxario de Astigarraga and is treated with Basque green chili peppers. 

Easter Omelette with Salt Cod ...

Tortilla La Rellena de Bacalao ... 

FOR 4 PEOPLE ...

8 large eggs 
500 grams of salt cod: de-salted for 48 hours in chilled water with 3 changes of water 
1 spring onion with long green stems, or 1 large onion of availability diced finely
2 cloves of minced garlic 
fresh minced parsley
salt and freshly ground black pepper
home made meatless tomato sauce ( for serving on side)
Evoo 
2 red or green bell peppers or Italian style sweet fresh peppers
1 Green chili pepper of heat tolerance to suit your palate

1) Mince finely the onion and the garlic cloves
2) Julienne slice the bell peps into fine strips & the chili 
3) In a sauté pan, drizzle some Evoo and sauté the bell pepper strips, the chili and then the onion and the minced garlic
for 3 minutes, and reserve the heat 
4) Add the salt cod fish shredded and sauté on very low slow flame and with wooden spatula, clockwise, stir very gradually
5) Now, whisk the eggs and add the salt, parsley, and freshly ground pepper
6) Proceed to prepare the omelette in a separate sauté pan or omelette skillet
7) While the omelette is coming together, drain the cod and vegetable mixture from the Evoo and spoon gently into the Omelette on 1 side
8) Fold the omelette gently, being cautious not to break it
9) sauté until lightly golden on each side with the salt cod and vegetable stuffing inside
10) serve with crusty rustic warm oven bread and the tomato sauce on side 

Enjoy;
Margi.

*** Recipe by: Basque Chef Karlos Arguiñano. 

** THIS OMELETTE IS ALSO SERVED FROM JANUARY 20th through April in Donostia and served with Cider ...

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Easter Omelette with Salt Cod Posted: 10 March 2013 at 05:07
	Salt cod is profoundly steeped in the season and partaking of Lent in numerous Mediterranean countries, as well as Hispanic, Portuguese and Italian cultural traditions. This recipe was documented in 1935 by Catalan writer and Chef Ignacio Domènech in his work called Cocina Vasca Laurak bat. This dish today, is predominately prepared in the Donostia or San Sebastián coastal city of fame in Guipuzcoa, in the Basque Country of Iberia. This specific recipe is prepared by: La Sidería ( Cider House Tavern ) Roxario de Astigarraga and is treated with Basque green chili peppers. Easter Omelette with Salt Cod ... Tortilla La Rellena de Bacalao ... FOR 4 PEOPLE ... 8 large eggs 500 grams of salt cod: de-salted for 48 hours in chilled water with 3 changes of water 1 spring onion with long green stems, or 1 large onion of availability diced finely 2 cloves of minced garlic fresh minced parsley salt and freshly ground black pepper home made meatless tomato sauce ( for serving on side) Evoo 2 red or green bell peppers or Italian style sweet fresh peppers 1 Green chili pepper of heat tolerance to suit your palate 1) Mince finely the onion and the garlic cloves 2) Julienne slice the bell peps into fine strips & the chili 3) In a sauté pan, drizzle some Evoo and sauté the bell pepper strips, the chili and then the onion and the minced garlic for 3 minutes, and reserve the heat 4) Add the salt cod fish shredded and sauté on very low slow flame and with wooden spatula, clockwise, stir very gradually 5) Now, whisk the eggs and add the salt, parsley, and freshly ground pepper 6) Proceed to prepare the omelette in a separate sauté pan or omelette skillet 7) While the omelette is coming together, drain the cod and vegetable mixture from the Evoo and spoon gently into the Omelette on 1 side 8) Fold the omelette gently, being cautious not to break it 9) sauté until lightly golden on each side with the salt cod and vegetable stuffing inside 10) serve with crusty rustic warm oven bread and the tomato sauce on side Enjoy; Margi. * Recipe by: Basque Chef Karlos Arguiñano. THIS OMELETTE IS ALSO SERVED FROM JANUARY 20th through April in Donostia and served with Cider ...
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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