Entree: France – Basque Country – Truita de Bacalao (Pan omelette of salt cod with potatoes and onions typical of the Basque region)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 5 min

Total 45 min

Ingredients

- 10 oz (280 g) salt cod, desalted, drained and flaked
- 1 lb (454 g) potatoes, peeled and thinly sliced about 1/8-inch (3 mm)
- 1 medium onion, about 6 oz (170 g), thinly sliced
- 6 large eggs, approx. 10.5 oz (300 g)
- 3 tbsp (45 ml) olive oil
- 1 tbsp (15 ml) butter (optional)
- 2 cloves garlic, minced
- 2 tbsp (8 g) fresh parsley, chopped
- 1/4 cup (60 ml) milk (optional, to loosen eggs)
- 1/4 tsp (1 g) black pepper
- Salt to taste (use sparingly if cod is still salty)

Instructions

1. If using salted cod that is not already desalted, soak it in cold water in the refrigerator for 24–48 hours, changing the water 2–3 times; drain, remove any skin and bones, and flake into bite-size pieces.
2. Heat 2 tablespoons (30 ml) olive oil and the butter (if using) in a 10-inch (25 cm) nonstick or well-seasoned skillet over medium heat. Add the sliced potatoes in an even layer, season lightly with pepper, and cook, turning occasionally, until tender and lightly golden, about 10–12 minutes.
3. Push the potatoes to one side, add the remaining 1 tablespoon (15 ml) oil, then add the sliced onion and sauté until soft and translucent, about 6–8 minutes. Add the minced garlic for the last minute. Stir potatoes and onions together, then remove from heat and spread evenly in the pan.
4. In a bowl, beat the eggs with the milk (if using), chopped parsley, and a little black pepper. Stir in the flaked salt cod so it’s evenly distributed.
5. Reduce heat to low. Pour the egg, cod, and potato mixture into the skillet and cook gently, shaking the pan occasionally, until the edges begin to set, about 6–8 minutes. Run a spatula around the edges to check doneness.
6. To finish, either slide the almost-set omelette onto a plate, invert a second plate over it, flip to transfer the omelette back into the skillet to cook the top for 1–2 minutes; or place the skillet under a preheated broiler for 1–2 minutes until the top is set and lightly golden. Watch closely to avoid burning.
7. Slide the truita onto a serving plate, let rest 2 minutes, garnish with additional parsley, cut into wedges, and serve warm.