Spanish Omelette of Spinach and Salt Cod
One of the simplest ways to enjoy the flavors of Spain is with omelette of spinach and salt cod.
- 3 1/2 oz boneless salt cod cut into cubes
- 3 1/3 floz olive oil
- 1 small onion finely chopped
- 9 oz potatoes scrubbed and thinly sliced
- 6 eggs
- 9 oz spinach
- freshly ground black pepper
- a deep frying pan 20 cm diameter, with rounded sides
- Prepare the salt cod. Alternatively, make your own salt cod (below). Using your fingers, break up into flakes.
- Heat 80 ml of the oil in the frying pan, add the onion and potatoes and fry for about 10 minutes until softened but not coloured - turn them frequently to prevent sticking.
- Lightly beat the eggs in a bowl with pepper. It usually isn't necessary to add salt because the fish is already salty. Mix in the spinach and flaked fish.
- Pour the mixture into the pan, moving it with a spatula so it flows under and over the potatoes. Cook until set on the bottom - shake the pan as it cooks and loosen the sides a little with a spatula. When it has set and is pale golden, put a plate on top of the pan, turn it upside down, then slide the tortilla onto the plate.
- Put the remaining oil in the pan. When hot, slide the tortilla back into the pan, cooked side up. Cook until golden. Slide onto a board or plate and leave for a minute before slicing.
- Note To make your own salt cod, sprinkle a non-reactive dish with 75 g rock salt and put a 200 g skinless cod fillet on top. Cover with another 75 g salt and chill for 12 hours. Wash off the salt and soak in water for about 2 hours, changing the water several times. This recipe produces an attractive white result - ordinary dried salt cod can be cream in colour.
Calories: 387 kcal
Carbohydrates: 17 g
Protein: 12 g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 246 mg
Sodium: 150 mg
Potassium: 756 mg
Fiber: 3 g
Sugar: 2 g
Vitamin A: 6339 IU
Vitamin C: 33 mg
Calcium: 114 mg
Iron: 4 mg