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Revuelto de Bacalao | Spanish Cod Scrambled Eggs
(0)
30 min
Quick
Gurkerl Küche
Der spanische Klassiker: Zart zerfallendes Kabeljaufilet und goldbraunes, knuspriges Erdäpfelstroh vereint in saftig-cremiger Eierspeise mit feinen Zwiebeln, Knoblauch und frischer Petersilie.
Ingredients
Preparation method
Preparation & Shoestring Potatoes
Peel the potatoes and cut them into paper-thin strips (shoestring potatoes / Patatas Paja) using a mandoline or a sharp knife. Wash thoroughly in cold water to remove excess starch, then pat very dry on paper towels.
Heat the rapeseed oil in a deep frying pan. Fry the potato strips in batches for 3–4 minutes until golden yellow and wonderfully crispy. Drain on paper towels and immediately season with a little fine salt.
Cod & Finishing
Peel and finely dice the onion and garlic. Pat the cod fillet dry, check for any bones, and cut into bite-sized pieces. Briefly whisk the eggs in a bowl with a pinch of salt and pepper.
Chef's tip
For the perfect creaminess of the Revuelto de Bacalao, remove the pan from the heat as soon as the eggs begin to set – the residual heat will finish cooking the scrambled eggs perfectly without drying them out.
In Spain, it is traditionally served with some black olives.
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