6 eggs, beaten
4 fillets of salted cod
2 tbps of olive oil
Handfull of fresh parsley, roughly chopped

METHOD

Soak the salted cod in water for 48 hours before rinsing well under running water. Fry the cod each side in the oil for a few minutes. Remove the cod from the frying pan and place on kitchen towel to remove the excess oil.
Break the eggs into a bowl and beat until fluffy. Add the cooked cod to the egg mixture and return to the frying pan on a low heat. Once the omlette has set, fold in two and continue cooking for two minutes. Then turn the omlette with a spatula and cook the other side for two minutes more. Serve on platter sprinkled with fresh parsley.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS