Salt Cod Omelet

Bacalao or dried salt cod is usually served during Holy Week in the Philippines and Christmas in Spain, Portugal, and Italy. I was in the mood for a light lunch and thought of making salt cod omelet. It has very few ingredients but very flavorful and satisfying. If salt cod is not available in your area you can salt and dry cod fillet at home. It will take a few days to cure but it will be worth the wait.

To dry and salt cod: Get from your fish monger 2 pieces of cod fillet. Wash and dry well with paper towel. Place half an inch of sea salt on the bottom of a shallow dish. Place the fillets on top of the salt; cover completely with half-inch layer of sea salt. Leave uncovered in the refrigerator for 2 days. Remove fish from salt, discarding excess salt but do not rinse. Place fish on a rack and let dry in the refrigerator for 2 to 3 days. To use: Rinse cod in cold water. Soak in cold water for 2 hours, replacing water once. Flake the fillet and use for omelet or Portuguese style Bacalhau.

Salt Cod Omelet
serves 2
2 tablespoons extra virgin olive oil, divided
2 scallions, sliced
1 cup flaked salt cod
3 eggs, well beaten
pinch of ground white pepper

• Heat oil over medium in a skillet and saute scallions for 1 minute. Add the cod and stir fry for a few minutes until excess moisture has evaporated. Sprinkle with ground pepper. Add the remaining olive oil then pour the beaten egg. Let cook over medium heat, stirring once. 

• The top should still be moist. Place an inverted serving plate on the skillet and flip to transfer. Do not cook the other side for a creamy moist omelet. Serve with fried potatoes or thick-sliced white bread.