The cod omelette is the most common accompaniment that is served in the Basque cider houses. There is a historical reason for this. Basque fishing vessels were heading to the Newfoundland cod fishing grounds since the 16th century and it was common among the sailors to carry cider barrels so that the combination of both products was unavoidable. In any case, whether or not you drink cider, a well-made cod tortilla is easy to make and a pleasure for the palate.
INGREDIENTS (1 omelette for 1 hungry person or 2 less hungry people):
50-100 grams (1.7-3.5 oz) salted cod (whole or crumbled parts)
2 eggs
1 purple onion (sweet) or fresh
Chopped parsley (1 teaspoon)
Extra virgin olive oil
First we must desalinate the cod although not in a total way. To do this we submerge it in fresh water and put it in the fridge for 24 hours, changing the water at least twice. We will test it at the first water change to check the degree of salting. If it is salty but does not offend, that will be the point. If you buy crumbled cod, the desalination time is considerably shorter. The important thing is that we should not add salt.
The second step is to confit the onion. Confit an onion without adding sugar can take a few hours. For this we will cut the onion into very thin rings and place them in a pan with extra virgin olive oil over very low heat. If we are in a hurry we can add a sugar tip, but the onion's own sugar is always better. When it is colored and transparent we will add the crumbled cod and, very importantly, previously dried on paper towels or similar. We will increase the power to the fire and give it a few turns.
Now we beat the two eggs in a bowl by adding the teaspoon of chopped parsley. Although this is not usually done, my technique is to remove the cod and onion from the pan and dip them in the bowl that has the beaten egg. Then I take them back to the same pan and when the omelette is a little curdled I give it two folds so that I do the exterior well but I make sure that the interior, which I can continue to see, is little curdled. It is served immediately and if possible, with a good cider (not gasified, please).
Sometimes with the onion fried chillies or garlic in slices, to taste.