15 minutes
A luscious Basque-style omelet with tender, flavorful bites of salt cod, complemented by the sweetness of scallions and bell pepper.
Scallions, trimmed and thinly sliced
each
Bell Pepper, chopped
each
tablespoons
to taste
Salt Cod, desalted
0 oz
Eggs, large
each
Flat Leaf Parsley, finely chopped
tablespoons
1. Sauté Vegetables
Begin by sautéing the scallions and green bell pepper in a 12-inch nonstick skillet with 1 tablespoon of olive oil. Add a pinch of salt and cook until the vegetables are soft, stirring occasionally to prevent any sticking or burning. This will infuse the oil with a rich, aromatic base for our omelet.
2. Prepare Salt Cod
While the vegetables are cooking, prepare the salt cod. Place the desalted cod in a pan of cold water and bring it to a boil. Once boiling, reduce the heat and let it simmer gently for about 3 minutes. Remove the cod from the water and let it cool slightly. Once it is cool enough to handle, remove any skin and bones, then break it into small pieces.
3. Mix Egg Mixture
In a bowl, beat the eggs with a fork and season them lightly with salt. Stir in the sautéed scallions and bell pepper, along with the flaked cod and the chopped parsley. Mix everything together until well combined.
4. Cook Omelet
Wipe the skillet clean with paper towels and heat the remaining 2 tablespoons of olive oil over medium heat. Pour the egg mixture into the skillet, spreading it out evenly. Reduce the heat to medium-low and stir the mixture briefly, just until the eggs begin to set. This will allow the liquid egg to reach the bottom and start cooking, ensuring a creamy texture without overcooking.
5. Fold and Serve
When the omelet is mostly set but still has a bit of liquid egg in the center, use a spatula to carefully fold the sides of the omelet towards the center, overlapping them to create an elongated oval shape. The goal is to maintain a slightly runny center, giving the omelet its characteristic creamy texture. Finally, cut the omelet in half and serve it immediately.
Salt cod must be thoroughly desalted before use. This usually involves soaking the fish in cold water for 24-48 hours, with several water changes in between. Taste a small piece before using; it should be pleasantly seasoned, not overly salty.
When cooking the omelet, patience is key. Use low, gentle heat to avoid browning the eggs too much. You want the eggs to set slowly, resulting in a creamy, custard-like texture that's characteristic of this dish.
To achieve the creamy texture, stir the eggs gently and continuously once they start to set. Think of making scrambled eggs but stopping while they are still very moist and just barely set.
The omelet should be slightly runny in the center when you remove it from the heat. It will continue to cook with the residual heat, reaching the perfect consistency.
Use a high-quality non-stick skillet to ensure your omelet doesn't stick or tear when you're stirring or folding it. This also allows you to use less oil, which can help keep the flavor of the cod front and center.
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