Name: Cod omelet, Basque-style
Prep time: 30 min
Cook time: 10 min
Yield: 2 people
Cuisine: Spain
Ingredients: 160 g ofcod (desalted); 1 pod ofgarlic; 0,5 liter ofolive oil (that you can use two or three times); 3 eggs (large); 2 pods ofgarlic; 1 green bell pepper; 1/2 onion (for a large onion, or one medium onion); 1 cayenne pepper (optional); 10 cl ofolive oil; salt; 1 bouquet ofparsley (small); white pepper

appetizers main courses pan-frying tapas traditional cuisine

Updated on 23 July 2025 by

doubichou

6 reviews 4.6 : Very good

Cuisine

Spain

Diet

Vegetarian Fish

Level

Intermediate

Preparation

30 minutes

Cooking

10 minutes

Today I’m sharing the recipe for one of my favorite dishes from the Spanish Basque Country: cod omelet (known there as tortilla de bacalao vasca). I made this delicious omelet for the first time during a cooking class in San Sebastián. Since then, it’s been one of my go-to recipes for a Basque-inspired meal!

In Spain, people don’t really worry too much about whether a dish is an appetizer or a main course… But in France, our culinary traditions too often impose the sacrosanct “appetizer-main course-dessert” trio, especially when entertaining guests. Personally, I like to serve this tortilla de bacalao as an appetizer, with a small seasonal salad! For a main course, you’ll need to slightly increase the proportions so that you have two or three large eggs per person.

In any case, this tortilla is an excellent dish to break free from the traditional French menu and offer a “tapas-style” lunch or dinner, with a variety of small hot or cold dishes for your guests to enjoy!

As you’ll see, this Basque cod omelet requires a bit of preparation, since the cod needs to be braised before adding it to the eggs. It also takes a little practice to flip it, but with a bit of practice, you’ll get the hang of it. At worst, it’ll still taste excellent but look a little less pretty 😉

I hope you enjoy it, and thank you in advance for your comments!

For

people

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For the confit cod
160 g of cod desalted
1 pod of garlic
0,5 liter of olive oil that you can use two or three times

For the rest of the omelet
3 eggs large
2 pods of garlic
1 green bell pepper
1/2 onion for a large onion, or one medium onion
1 cayenne pepper optional
10 cl of olive oil
salt
1 bouquet of parsley small
white pepper

Simmer the cod
- 1
  Pour the oil into a small saucepan, along with the garlic clove (rinsed but unpeeled).
  Add a teaspoon of water.
- 2
  Heat the oil, and when the water starts to boil, remove the pan from the heat (a handy way to know you’ve reached 100°C 😉).
  Wait 5 minutes and add the cod slices.
- 3
  Let the cod simmer for at least 10 minutes.
How to Make an Omelet
- 4
  Rinse the bell pepper, cut it lengthwise, and remove the seeds.
  Remove the stem and slice the bell pepper into thin strips.
- 5
  Peel and remove the root end of the onion. Finely
  chop it.
- 6
  Crush, peel, and remove the germ from the garlic cloves. Then slice
  them into thin strips.
- 7
  Heat the oil in a large skillet.
  Add the bell pepper, onion, and garlic, along with the cayenne pepper (optional).
  Season with salt and sauté until the vegetables begin to caramelize.
- 8
  Place the cod fillets on a plate and, using two forks, remove the skin and bones.
  The cod will be completely flaked, but that’s the idea!
- 9
  Crack the eggs into a mixing bowl and beat them for a few seconds.
  Add the poached vegetables and give everything a stir.
  Let the mixture thicken using the heat from the vegetables for 5 minutes.
- 10
  Add the cod pieces and stir gently.
  Heat 2 tbsp of oil in the skillet, and when it’s hot, pour in the mixture.
  Cook over high heat, stirring constantly with two spatulas, for 1 to 2 minutes.
  The mixture should thicken but not dry out too much.
- 11
  Once the mixture has thickened, use a spatula to push the "scrambled eggs" to one side of the pan.
  Let it set for a few seconds.
- 12
  Gently shake the pan by tapping the handle to loosen the bottom of the omelet.
  Flip it over with a quick, decisive motion using the spatula (don’t hesitate—go for it!).
- 13
  Let it cook for a few more seconds, then slide the omelet onto a plate.
  Garnish with a few fresh herbs and serve the omelet piping hot!