Tips and recipes

Recipe with Flakes (omelette)

Santymar Cod Omelette

Ingredients for two portions

  • 275 g. Santymar cod flakes
  • 4 eggs
  • 2 large onions
  • 1 medium hot green chilli
  • 1 tablespoon of chopped parsley
  • 1 tablespoon of oil

Desalting

Desalt the cod in water for twenty-four hours, only changing the water once. After this time, remove it and leave it to drain.

Preparation

Place a pan on very low heat with the tablespoon of oil, the onions in small slices and the chilli in tiny rings. Leave to sweat for a long time -stirring with a wooden spoon every now and again- until the onion turns golden brown. Remove. Place a frying pan on quite a high heat. Add the onion and the chilli that you have sweated with the same oil -if needed add a few more drops-, add the cod flakes and the chopped parsley immediately, and cook for a couple of minutes more or less, during which time you must stir continuously with the wooden spoon. After this time, add the beaten eggs, make into round shape and serve golden on the outside and succulent in the middle.

Santymar Cod Omelette
        
Ingredients for two portions
    275 g. Santymar cod flakes
    4 eggs
    2 large onions
    1 medium hot green chilli
    1 tablespoon of chopped parsley
    1 1 tablespoon of oil
Desalting
Desalt the cod in water for twenty-four hours, only changing the water once. After this time, remove it and leave it to drain.
Preparation
Place a pan on very low heat with the tablespoon of oil, the onions in small slices and the chilli in tiny rings. Leave to sweat for a long time -stirring with a wooden spoon every now and again- until the onion turns golden brown. Remove. Place a frying pan on quite a high heat. Add the onion and the chilli that you have sweated with the same oil -if needed add a few more drops-, add the cod flakes and the chopped parsley immediately, and cook for a couple of minutes more or less, during which time you must stir continuously with the wooden spoon. After this time, add the beaten eggs, make into round shape and serve golden on the outside and succulent in the middle.

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