Codfish Omelet
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Breakfast A savory and traditional codfish omelet featuring a delicate blend of shredded salt cod and tender potatoes. This light yet satisfying dish is folded with whipped egg whites for a fluffy texture.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 20 mins | None | 2 servings |
🔪 Key Equipment
- Omelet pan
- Pot
- Mixing bowl
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 cup | Salt Cod | Finely shredded |
| 1/2 cup | Potatoes | Thinly sliced |
| 1 tbsp | Butter | For cooking |
| 1/4 tsp | Pepper | Ground |
| 3 | Egg Yolks | Separated |
| 3 | Egg Whites | Separated and whipped |
| As needed | Boiling Water | For boiling |
Instructions
Preparation and Cooking
- Finely shred the 1/2 cup salt cod and add the 1/2 cup potatoes (thinly sliced).
- Cook the mixture in boiling water until the potatoes are tender, then drain thoroughly.
- Add the 1 tbsp butter to the mixture and mash until combined.
- Season with 1/4 tsp pepper, mix in the 3 egg yolks, and gently fold in the 3 egg whites.
- Turn the mixture into a greased omelet pan and cook over a slow fire until the eggs are set.
- Fold the omelet, turn onto a hot platter, and serve at once.
Original Recipe Scan
