Tortilla de Bacalao

Instructions

1. Step 1

   Whisk the eggs with the parsley and black pepper in a large bowl until evenly blended.

   Ingredients used: 0.5 gr Black Pepper, 6.0 piece Egg, 10.0 gr Parsley

   Cookware: mixing bowl, whisk

2. Step 2

   Heat 1 ¼ tbsp (20 ml) olive oil in the skillet over medium heat. Add the onion and green bell pepper, then cook until softened without substantial browning.

   Timer: 8 min (fixed)

   Ingredients used: 120.0 gr Green Bell Pepper, 20.0 ml Olive Oil, 150.0 gr Onion

   Cookware: Heatproof Spatula, nonstick skillet

3. Step 3

   Add the garlic and salt cod to the vegetables. Cook over medium heat until the garlic is fragrant and the cod is heated through.

   Timer: 3 min (fixed)

   Ingredients used: 8.0 gr Garlic, 300.0 gr salt cod

   Cookware: Heatproof Spatula, nonstick skillet

4. Step 4

   Transfer the cod mixture to the beaten eggs and stir gently to distribute it evenly.

   Cookware: Heatproof Spatula, mixing bowl, nonstick skillet

5. Step 5

   Return the skillet to medium heat and add the remaining 2 tsp (10 ml) olive oil. Pour in the egg mixture, spread it evenly, and cook until the bottom is golden and the top is mostly set.

   Timer: 5 min (fixed)

   Ingredients used: 10.0 ml Olive Oil

   Cookware: Heatproof Spatula, nonstick skillet

6. Step 6

   Place the plate over the skillet, invert the tortilla onto it, and slide the tortilla back into the skillet. Cook over medium heat until the second side is golden and the center reaches 71°C.

   Timer: 3 min (fixed)

   Cookware: Heatproof Spatula, large plate, nonstick skillet