Basque Cod Omelette


It doesn’t sound that appealing. I know. As a picky silly teenager I refused to even try this traditional dish from my region. Fortunately for me, I grew a brain eventually and opened my mind with regards to food and oh my..! this dish is honestly so so good.

The key ingredient is salted cod. Some of you might be familiar with it, some others might have never heard of it before. It is a very common way of preserving the fish that is traditional in areas of fishermen, back in the days where the ships didn’t have fridges, this was one of the best ways to preserve the food from decay and salted cod stays in pristine condition for months and even years. The preservation in salt gives the only very interesting properties, really low in fat and high in protein, it makes it nutritious as well as delicious since the flavour also concentrates and you will find that salted cod is a lot more flavourful than its fresh counterpart. The texture is also slightly harder and more “meaty”.

In order to be cooked, you will first need to de-salt the fish. For this, you need to wash out the crust of salt that covers it and then leave it in cold water for a period of 24 to 48h depending on the thickness of the piece. For example a 150gr filet would take 48h and you must change the water every 8h more or less.

Once the cod is dehydrated, then we are ready to start the omelette.

Ingredients (serves 2)

1 medium cod filet

1 leek

1 large white onion

Extra virgin olive oil

2 eggs


The first thing I would do it to cook the cod in boiling water. Just soak the filet in freshly boiled water until cooked and drain. You will know it is cooked when the fish crumbles and breaks down easily between your fingers. Drain it and dry it as much as possible.

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Chop the onions and the leek julienne style (in long thin bits) and heat un 1 tablespoon of olive oil in a pan. Add the vegetables and allow to cook in low heat until soft and mellow, with a pinch of salt. Add the bits of cod and cook for a couple of minutes to ensure that the flavours mix properly and that the cod losses all excess of humidity.

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Beat two eggs in a bowl, and then add the cod-veggie mixture and mix well.

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Spray a non stick pan with oil and in medium heat until is hot and then add the omelette mixture. It is important that the pan can hold all the mixture but without it being too big, or it will spread and become too dry. The correct cooking point of this dish is really gooey and loose, just done and toasted in the outside. So depending on your cooker and pan the cooking time can vary quite significantly. I do mine around 1 minute each side.

I would love to hear how you get on with it if you try it !!

As you can see, this is a very good dinner idea if you are on a diet… it is packed with protein and it’s low GI, low fat, low carb… all the goodness!

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