Codfish Omelet
Submitted by htimswb
A fluffy salt cod omelet made with mashed potatoes, cream, and beaten egg whites folded in for lift. This traditional bacalhau omelet is Portuguese comfort food at its simplest.
YIELD
6 servingsPREP
145 minCOOK
15 minREADY
160 minPart omelet, part soufflé, all comfort. Shredded salt cod and mashed potatoes get folded together with cream and butter, then the separated egg whites go in stiff to give the whole thing a pillowy rise in the pan.
It browns on the bottom, puffs up light and golden, and gets folded over like a classic French omelet. The salt cod brings brininess while the potato keeps everything rich and satisfying.
This is old-school Portuguese home cooking, the kind of dish that turns pantry staples into something that feels special.
Pro Tips
- Soak the cod thoroughly. Several hours in cold water draws out the salt. Taste a small shred before cooking to make sure it’s not too salty for your liking.
- Beat the egg whites until stiff peaks form. This is what gives the omelet its signature puffiness. Fold them in gently so you don’t deflate all that air.
- Use a hot, well-buttered pan. The bottom needs to set quickly and brown before the top cooks through. A heavy skillet holds heat best.
Ingredients
Directions
Cover codfish with cold water.
Let stand several hours.
Drain.
Add potatoes.
Cover with water.
Cook until tender.
Drain.
Mash.
Add cream, butter, and well-beaten egg yolks.
Beat until light.
Season to taste.
Fold in stiffly beaten egg whites.
Pour into hot frying pan containing the butter.
Cook until brown on the bottom.
Fold like an omelet.
Serve at once.
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