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Potato, pepper and cod omelette

Name: Potato, pepper and cod omelette
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Spanish, Traditional
Ingredients: 300 g Potato (peeled and thinly sliced); 90 g Onion (half an onion); 120 g Red pepper; 100 g Green pepper; 150 g Cod (desalted and drained); 300 g Egg (6 eggs); 80 ml Extra virgin olive oil; 3 g Salt

A juicy Spanish omelette with potato, peppers and desalted cod, delicious warm or cold.

15 minprep

35 mincooking

6servings

1.520 kcalwhole recipe

253 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Recipe characteristics

Pescatarian Starter 30 to 60 minutes Spanish

Gluten-free y 7 más Indicative dietary requirements

View full classification 22 etiquetas

Diet

Pescatarian

Necesidades alimentarias

Gluten-freeLactose-freeNut-freePeanut-freeSoy-freeShellfish-freeSesame-freeNo added sugar

Dish type

StarterMain course

Meal

LunchDinner

Preparation

Frying

Aparatos

Frying pan

Cocina

SpanishTraditional

Season

All year round

Occasion

For the whole familyFor sharing

Nutrition

High in protein

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Starter · Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Potato peeled and thinly sliced 300 g
Onion half an onion 90 g
Red pepper 120 g
Green pepper 100 g
Cod desalted and drained 150 g
Egg 6 eggs 300 g
Extra virgin olive oil 80 ml
Salt 3 g

Shopping list Select and share only what you need

8 ingredients selected

Potato 300 g
Onion 90 g
Red pepper 120 g
Green pepper 100 g
Cod 150 g
Egg 300 g
Extra virgin olive oil 80 ml
Salt 3 g

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Let’s get cooking

Method

Cook the potato, onion and peppers with the oil and a pinch of salt, covered over medium-low heat, for 22–25 minutes.
Add the flaked cod and cook for 2 minutes. Drain excess oil.
Beat the eggs, combine with the filling and rest for 2 minutes.
Set in a non-stick pan for 3–4 minutes, turn and cook for another 2–3 minutes, depending on how runny you prefer the centre.

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Ingredients

Method

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