Tortilla De Bacalao

Instructions

1. Step 1

   Use the chef's knife on the cutting board to finely chop the onion, keeping the prepared salted cod separate from the onion.

   Cookware: Chef Knife, cutting board

2. Step 2

   Place the egg in the mixing bowl and whisk until uniformly beaten.

   Ingredients used: 6.0 piece Egg

   Cookware: mixing bowl, whisk

3. Step 3

   Heat 30.0 ml of olive oil in the skillet over medium-low heat, add the onion, and sauté until soft and translucent without browning.

   Timer: 6 min (scalable)

   Ingredients used: 30.0 ml Olive Oil, 150.0 gr Onion

   Cookware: skillet — medium-low heat

4. Step 4

   Add the remaining 30.0 ml of olive oil and the soaked, drained, flaked salted cod to the skillet. Cook over medium heat until the cod is hot and its flakes separate easily.

   Timer: 3 min (scalable)

   Ingredients used: 30.0 ml Olive Oil, 300.0 gr salt cod

   Cookware: skillet — medium heat, spatula

5. Step 5

   Pour the beaten egg into the skillet and fold gently with the spatula to distribute the cod and onion. Cook over medium-low heat until the omelet is browned lightly underneath and the eggs are fully set throughout, with no liquid center.

   Timer: 7 min (scalable)

   Cookware: skillet — medium-low heat, spatula