Totilla de pimientos del piquillo y bacalao– adapted from The Best 100 Tapas – Esperanza de Tena
The recipe in the book called for soaked cod. Danny used leftover fish we had from the night before which worked really well. The day after Danny made this for us we purchased a flip – over frittata pan. Honestly, I don’t know how we have lived all this time without one of these! Been making all kinds of frittatas including egg-less ones since Danny is allergic to eggs. We brought home some great cookbooks from Barcelona- we’ll post some more frittata and tapas recipes over the next week or so.
1 onion, chopped
3 cloves of garlic- minced
1 green pepper
8 piquillo peppers- Danny used pimientos instead
4 ounces flaked cooked cod
salt & pepper
Heat oil in frying pan and saute onion until transparent. Add the garlic and green pepper and fry until soft. Add red piquillos and cod and lightly saute (add olive oil if necessary) for 5 minutes , making sure cod does not brown. Season with a sprinkling of salt and pepper.
Beat the eggs with a wire whisk and add to pan. Cook over very low heat. Once the omelet has set but is still juicy inside, flip over on a plate and slide back into the frying pan to lightly brown and set on the other side.
Garnish with sliced cherry tomatoes and chives.