Tortilla de Bacalao

Salt Cod Tortilla

Preparation info
  • Tapas


    • Difficulty


Appears in

By Frank Camorra and Richard Cornish

Published 2007

  • About

This is a dish I reverse-engineered after eating it in a tapas bar in Bilbao. I was taken not just by its rich earthiness but also by its sweet juiciness. Egg and cod work so well together, as proven time and time again. As with any tortilla this is normally served at room temperature, but there is much to be said for slicing off a thick wedge as soon as the tortilla is cool enough to eat. Although it is made with salt cod, which remains quite salty despite the soaking, don’t be afraid to s