“Tortilla vaga” with cod kokotxas, spinach and piparra
by Fernando Palacio
Preparation time:10 min
Cooking time:10 min
Portions:1
Season:
This tortilla format is designed to showcase seasonal ingredients atop an egg base. In this case, cod kokotxa, a staple of the Basque gastronomy, takes center stage.
Ingredients
Why we love this recipe?
Incorporates winter ingredients on an egg base, highlighting the eggs produced on the "caserios", the local farmhouses.
Steps
Step 1
Slow cook the kokotxas in extra virgin olive oil.
Step 2
Beat the eggs with a pinch of salt and cook in a heated pan until the eggs are just set.
Step 3
Place the kokotxas, pipparras and the young spinach on the top of the tortilla.
Step 4
Sprink with the seaweed powder.