For 4 persons
- 500 grs of shredded bacalao
- 8 fresh eggs
- 2 large onions
- 1 large green pepper or 2 small ones
- 1 tip of a dried red chili, chopped
- 5 cloves garlic, thinly sliced
- 1 tablesp. parsley, minced
- 50 grs virgin olive oil
In the first place, cook the bacalao: in a saucepan with boiling water put the shredded bacalao and wait until the water comes to a boil again,
lower the heat to moderate and boil for 5 minutes.
You could also use the micro-oven: put the shredded bacalao in a dish covered with cling film and cook for 5 minutes at low power.
In both cases drain and put aside.
Chop the onions and the green pepper into fine strips.
Heat the olive oil in a saucepan, add the vegetables, the red chili and a little salt. Simmer until they are soft and just beginning to brown.
Season with salt and put aside.
Finishing touches and presentation
Put the vegetables in a tortilla pan/skillet with a diametre of approx. 24 cm over high heat, with a little oil from the stew. Add the bacalao, the minced parsley and stir a few times to mix the contents of the pan and blend the flavours. Add the beaten eggs, stirring so that they do not stick to the bottom of the pan. Let the preparation set, giving it the form of a rounded tortilla. It should be golden brown on the outside and juicy on the inside. Remove on to a serving dish and serve immediately.