Cod omelette with padrón peppers

Tortilla de bacalao con pimientos del padrón

As an appetizer or starter you can prepare this cod omelette with Padrón peppers, onion and sliced ​​garlic. It is a very tasty recipe that you can adapt to your taste by adding potatoes and cooking more or less curd.

It is the most traditional omelette in Basque cuisine where it is usually served in cider bars and is considered typical during Lent.

Difficulty: Easy

For: 4-6 people

Time: 30 minutes


1 large onion

10-12 Padrón peppers or 1 green pepper

3 garlic cloves

Salt and pepper to taste

250 g desalted cod crumbs

4 eggs G

Olive oil


Peel the onion and cut into fine julienne strips. Wash the peppers and remove the stem and seeds inside. Peel the garlic and cut into thin slices.

If the cod is wet, dry it with kitchen paper from desalting it.

Heat the pan with a little oil and add the sliced ​​onion, peppers and garlic, season and sauté over medium heat so that the vegetables soften.

When they are almost cooked, increase the heat so that they brown a little, remove from the pan and set aside.

Beat the eggs in a bowl with very little salt and add the crumbled cod, with the peppers and onion, mix well.

Heat the same pan again with a drizzle of oil, add the tortilla preparation and cook over medium heat, cover with the second pan so that it sets with the heat.

Turn over, set and brown the tortilla on the other side to the point you like.

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Judiones con almejas
Albóndigas de bacalao

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