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A tapa that will surprise even the most demanding guests. Accompany it with some mussels.

40 min
1 day soak the cod
3 servings

Codfish crumbs 300g

6 eggs

Green bell pepper 2 units

Red bell pepper 2 units

Onion 2 units

Garlic cloves 1 unit

1 Soak the cod the previous evening and keep in the refrigerator and change the water several times.

2 Chopping the garlic cloves. Cut the spring onion and the peppers in strips. We take a frying pan with oil and sauté the vegetables until they are soft, add the crumbled cod and let it cook all together for five minutes.

2 Beat the eggs, add salt and then add them to the frying pan. Add a little chopped parsley, let the omelette set, transfer to a plate and serve hot.


You can make a single omelet with all six eggs by flipping the omelet instead of folding it over or by making individual omelets of two eggs each.

Recipe products

Dry Salted Cod
In Stock

Dry Salted Cod - Bacalao

Ref. 4990
3 Reviews
Bacalao de Canada North Atlantic Jumbo Weight: 1lbTasting notes With a low-fat content, the meat is white and has a firm texture.Dry Salted Cod Fillet clean, without skin or thorns.    ESQUEIXADA DE BACALAO

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