We love the tortilla! And they are so easy to make and allow so many combinations that it is a pleasure to be able to enjoy an omelette for dinner. In addition, I like it because you can advance all the steps and curdle it at the last moment, or even curdle it beforehand and drink it warm.

In this case, we have filled it with cod and parsley, a very traditional combination, but the taste and texture are really splendid. Even for the little ones, if they are not very fond of fish, they may like this omelette a lot.

Cod and parsley omelette

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Traditional cod and parsley omelette, juicy and very tasty. Accompanied by a tomato salad, it is a perfect dish for a dinner.

Irene Arcas

Kitchen: cuisine
Recipe type: incoming
Calories: 275
Rations: 4

Cooking time: 35M
Total time: 35M

Ingredients

200 g of desalted cod in crumbs
200 g of potatoes cut as for an omelette
6 eggs
12 sprigs of parsley (just the leaves)
2 cloves of garlic
150 g + 30 g of oil
shawl

Preparation

We put 150 g of oil in the glass and place the butterfly. We program 3 minutes, varoma, spoon speed.
We add the potatoes and program 14 minutes, varoma, left turn and spoon speed. We remove the butterfly and put the contents of the glass in the basket to drain the oil well.
Without washing the glass we now add 30 g of oil and add the garlic and crush 6 seconds, speed 5. We lower the remains of the lid and walls and add the crumbled cod and program 7 minutes, varoma temperature, spoon speed, counterclockwise.
Now add the potatoes and parsley and sauté 5 minutes, varoma temperature, spoon speed, counterclockwise. We withdraw.
Without washing the glass, add the eggs and salt and mix for 10 seconds at speed 3.
Add the reserved potatoes and cod to the glass and let it rest for 5 minutes.
We curdle it in the pan over high heat for about 2 minutes on each side. If it is very high, about 4 minutes on each side.

Notes

If you want, you can leave it in advance until point 4 several hours in advance. [br][br]If you leave it at point 6, you can leave it for a maximum of 30 minutes so that the egg does not dry out too much. [br][br]You can also leave it curdled but juicy inside and give it a micro warm-up just when you are going to eat it. But remember that you can also drink it warm or cold. [br][br]A touch of mayonnaise goes very well, for example, taking it as a sandwich.

ThermoRecetas

Cod and parsley omelette