Bacalao and Spinach Omelet
Every bite of this omelet is filled with great flavor. The cod adds just the right amount of salt, and the spinach not only tastes good, but adds good color.
1⁄2 lb. salt cod
8 cups spinach, sautéed
16 eggs, beaten
1 cup dry white wine
Salt and white pepper, to taste
1 cup aïoli
Sautéed peppers, if desired
Mixed greens, as needed
1. Soak salt cod in plenty of cold water (in the refrigerator) at least 24 hr. Change water
2-3 times. Drain cod, pat dry and gently flake, season, and reserve.
2. In a separate bowl, beat together eggs and wine; season with salt and white pepper.
3. Per omelet: Melt butter In a small nonstick skillet over medium-low heat. Pour approx. 3⁄4 cup egg mixture into pan and cook just until egg begins to firm up. Layer half of the omelet with spinach, 2 tbsp. of aïoli and 1 oz. flaked cod. With a spatula, gently fold omelet over, encasing ingredients. Continue cooking until egg is cooked through.
4. Flip omelet out of pan; serve with sautéed sweet peppers and a mixed green salad.