How to make
This is a different kind of tortilla, which looks more like an omelette, because it folds.
It is typical of País Basco, where it is an indispensable part of the Sidreria menu offered in every local restaurant in Sidreria. Its authentic appearance is to look soft, juicy, which suggests that the eggs remain slightly runny on the inside and well cooked on the outside.
First, chop the onion, pepper (if you chose to add any) and garlic. Fry them in olive oil for about 5-6 minutes.
During this time, put the fish in a separate pot on the stove with a finger of water and as soon as bubbles start to appear, remove it and place it onto absorbent paper, in order to absorb the water from it. So that way only scald it, so that we can crumble it into the tortilla.
Once the vegetables are done, softened but not overcooked, add the cod - breaking it open with your fingers and removing the skin and any bones. Add the parsley and stir briefly.
Drain the fat from it, by leaving just a little in the pan and leave the mixture of fish and vegetables cool slightly, then mix with the eggs - beaten with a little salt in advance.
Pour back into the pan, heated over high heat and wait for it to brown for 1-2 minutes (depending on the diameter of the pan and the thickness of the tortilla respectively). Fold it like an omelette and flip it briefly.
As we said, it only needs to be baked lightly to make the tortilla authentic, but of course - it's a matter of taste whether you like eggs that way. If you want it more toasted, just cook it longer.
Serve it as an appetizer on its own on a plate or as a main with a fresh salad.
Tortilla de Bacalao is very tasty.
