Tortilla de bacalao
A soft omelette of salt cod, onion and green pepper — the first course at the Basque cider houses.
What makes it tortilla de bacalao
- Desalted cod, flaked.
- Onion and green pepper cooked soft first.
- Barely set — juicy in the middle.
Where it comes from
It's the opening dish of the sagardotegi, the cider houses outside San Sebastián, where in the new-cider season diners stand to fill their glasses straight from the barrel. The menu hardly changes: this omelette, then salt cod with peppers, then a great rib steak, then cheese with quince paste and walnuts.
Be the first here
Start your own tortilla de bacalaoNo one here has made tortilla de bacalao yet. Start it as v1, and every version after is an experiment the next cook can learn from.
Near it
BasqueBacalao al pil-pilSalt cod poached in olive oil with garlic and chilli, then swirled until the oil and the cod's gelatine become a thick sauce.1 version hereBasquePiperradaPeppers, onion, tomato and garlic stewed slowly in olive oil until soft and sweet — eaten alone, with eggs, or beside meat and fish.No one here has made it yet