Easy Cod Pan Fry Recipe Truita de Bacallà (Salt Cod Omelette)

Craving a taste of the Mediterranean without the hassle? Get ready to whip up Truita de Bacallà, a fantastic cod pan fry recipe that feels like a cozy Spanish tapas bar right in your own kitchen! This isn't just any omelette; it's a plump, savory dish bursting with flaky salted cod, sweet caramelized onions, and tender peppers, all held together in a fluffy egg embrace. It’s an easy 30-minute, one-pan dinner that truly delivers big flavor with just a few simple ingredients.
This traditional Catalan cuisine gem is a brilliant way to enjoy cod fish recipes and explore the versatility of salted cod fish. Whether you’re looking for a quick weeknight meal or an impressive appetizer for your next gathering, this cod fry recipe is a winner. Plus, it uses budget-friendly salted cod that you can keep in your pantry, making it a smart choice for delicious meals anytime. Let's dive into how to cook cod in this delightful, protein-packed omelette!

Ingredients

• Eggs: 8 large eggs, ideally at room temperature. Room temperature eggs beat up fluffier and cook more evenly, giving your omelette a better texture.
• Salt Cod (Bacallà): 1 pound (about 450g) salted cod fillets. This preserved, very salty fish is the star! You can find pre-desalted cod, but we'll also cover how to desalt it yourself.
• Onion: 1 large yellow onion, thinly sliced. Slow-cooking the onion brings out its natural sweetness, which is crucial for balancing the flavors.
• Bell Pepper: 1 large green bell pepper, thinly sliced. Adds a lovely aroma and a touch of freshness.
• Garlic: 2 cloves garlic, minced. A classic Mediterranean aromatic that pairs perfectly with cod.
• Fresh Parsley: 1/4 cup fresh parsley, chopped, plus extra for garnish. Adds a vibrant, fresh finish.
• Olive Oil: 1/4 cup extra-virgin olive oil, plus more for cooking. Good quality olive oil enhances the overall flavor. You can mix it with a neutral oil if you prefer.
• Black Pepper: 1/2 teaspoon freshly ground black pepper.
• Salt: Just a pinch, only if needed after desalting and tasting the cod mixture. Salt cod is, well, salty!

Directions

1. Prep Step: How to Prepare Salt Cod for This Omelette
   This is the most crucial part for ensuring your Truita de Bacallà isn't overly salty!
   If starting from salted cod fillets:
   
   1. First, rinse the cod under cold running water to remove any surface salt.
   2. Place the cod in a large bowl and cover it completely with cold water.
   3. Refrigerate and soak for 12–24 hours, changing the water 2–3 times during this period (every 6-8 hours is a good rhythm). This process removes the excess salt.
   4. Taste test: After soaking, tear off a tiny piece of the cod and taste it. It should still be pleasantly salty, but not overwhelmingly so. If it’s still too salty, continue soaking for a few more hours with fresh water.
2. If using pre-desalted cod:
   1. Simply rinse the cod under cold water and pat it dry with paper towels.
   2. Still, taste a small piece to check its salt level before cooking, as some pre-desalted varieties can still be a bit salty.
   Flaking the cod: Once desalted (or if using pre-desalted), remove any skin and bones. Flake the cod into bite-sized pieces. Aim for flakes that are small enough to distribute evenly without tearing the omelette.
   Salt Control Tip: Remember, the cod is already seasoned! Avoid adding extra salt to your egg mixture until you've tasted the cooked cod and onion mixture. You can always add more at the end, but you can’t take it away.
   Let's Cook!
3. Caramelize the Onions and Peppers: Heat 2 tablespoons of olive oil in a 9–10-inch non-stick or well-seasoned skillet over medium-low heat. Add the thinly sliced onion and green bell pepper. Cook slowly for 15–20 minutes, stirring occasionally, until they are very soft and a deep golden color. Don't rush this step – slow cooking boosts their sweetness and flavor! If they start browning too fast, reduce the heat.
4. Cook and Flake the Cod: While the vegetables are cooking, you can gently poach the desalted and flaked cod. You can either add it directly to the pan with the onions and peppers for the last 5 minutes of their cooking time, or poach it separately in a small amount of olive oil in another pan. Cook just until the cod is opaque and flaky, about 3-5 minutes. Drain any excess liquid. Taste a piece to confirm the salt level.
5. Beat the Eggs: In a large mixing bowl, crack the 8 large eggs. Beat them vigorously with a whisk or fork until they are well mixed and slightly frothy. Add the black pepper and a small drizzle of olive oil (about a teaspoon) to the eggs.
6. Combine Filling and Eggs: Let the cooked onion, pepper, and cod mixture cool slightly (this prevents the eggs from scrambling too quickly). Fold the cooled mixture into the beaten eggs, along with the chopped fresh parsley. Ensure there’s a good ratio of filling to eggs so that the omelette holds together nicely.
7. Start the Omelette: Wipe out your skillet if needed, then add another tablespoon of fresh olive oil and heat it over medium heat. Once hot, pour in the egg and filling mixture. Swirl the pan gently to distribute the filling evenly. For the first 30–60 seconds, gently stir the mixture with a heatproof spatula to start the curd formation. Then, smooth the mixture into a thick, even disc.
8. Cook Until Almost Set: Reduce the heat to medium-low. Cook for another few minutes without stirring, until the edges are set and the center of the omelette is still softly wobbly when you gently shake the pan. You'll see the top begin to set around the edges.
9. Flip and Finish: This is the fun part! Place a large plate (larger than your skillet) upside down over the skillet. Carefully, but confidently, invert the skillet and omelette onto the plate. Then, slide the partially cooked omelette back into the skillet to cook the other side. Cook for just another minute or two for a juicy, slightly custardy center, or a little longer if you prefer it fully set.
10. Rest and Slice: Once cooked to your liking, slide the Truita de Bacallà onto a clean cutting board or serving platter. Let it rest for a few minutes off the heat. This allows it to set up even further. Slice it into wedges and serve warm or at room temperature. Enjoy your delicious cod pan fry recipe!