Chef Margarida
Chouriço Assado na Brasa
Chouriço set ablaze with aguardente, cooked by fire until the casing splits and the paprika-rich fat pools in the dish. Tear the bread. Press it into the fat. This is how we've always done it.
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Omelete de Bacalhau
Created by
Yesterday's bacalhau becomes this morning's breakfast, shredded cod folded into soft eggs with slow-cooked onion. Waste nothing. This is how grandmothers think.
Breakfast & Brunch
Portuguese
Weeknight
Budget Friendly
15 min
Active Time
15 min cook•30 min total
Yield2 servings
This is what happens when you have leftover bacalhau and a grandmother who refuses to waste a single flake. The cod from last night's dinner becomes this morning's breakfast, folded into soft eggs with sweet onion that's been cooked until it practically melts.
Avó Leonor made this on Monday mornings, using whatever remained from Sunday's bacalhau à brás or bacalhau com natas. She'd pick through the leftovers while the coffee brewed, shredding the cod between her fingers, already thinking about the eggs. "Nunca se deita fora," she'd say. You never throw it away. The bacalhau worked too hard to get here.
The omelet itself is simple. Soft eggs, not the rubbery things you get at hotel buffets. The onion goes slow, the eggs go gentle, and the bacalhau warms through without cooking further. It should be tender, almost creamy in the center. If you can fold it without it cracking, you've done it right.
At Mesa da Avó, we serve this for our occasional breakfast gatherings. People are always surprised that something so humble can taste so complete. But that's Portuguese cooking. We've spent centuries making something from almost nothing. This omelet is proof.
Portuguese omelets with bacalhau date to the tradition of Monday cooking, when cooks transformed Sunday's leftover salt cod into new dishes rather than waste precious food. The practice reflects both Catholic frugality and the reality that bacalhau, once desalted and cooked, doesn't keep well. Families across Portugal developed their own versions, some adding potatoes, others keeping it pure.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
cooked bacalhau
Quantity
150g
shredded
eggs
Quantity
4 large
onion
Quantity
1 medium
halved and sliced thin
extra virgin olive oil (azeite)
Quantity
3 tablespoons
fresh flat-leaf parsley
Quantity
1 tablespoon
chopped
black pepper
Quantity
freshly ground, to taste
salt (optional)
Quantity
pinch
| Ingredient | Quantity |
|---|---|
| cooked bacalhaushredded | 150g |
| eggs | 4 large |
| onionhalved and sliced thin | 1 medium |
| extra virgin olive oil (azeite) | 3 tablespoons |
| fresh flat-leaf parsleychopped | 1 tablespoon |
| black pepper | freshly ground, to taste |
| salt (optional) | pinch |
Equipment Needed
- •Medium non-stick skillet (20-24cm)
- •Flexible spatula
- •Small bowl for the filling
Instructions
- 1
Cook the onion slowly
Heat 2 tablespoons of azeite in a medium non-stick skillet over medium-low heat. Add the sliced onion and cook slowly, stirring occasionally, until completely soft and turning golden, about 10 minutes. Não tenhas pressa. The onion should be sweet and melting, not browned or crispy. This is your flavor base.
If you rush the onion, the whole omelet suffers. Give it time. Have your coffee while it cooks. - 2
Warm the bacalhau
Add the shredded bacalhau to the soft onions and toss gently to combine. Let it warm through for 1 to 2 minutes, just until heated. The cod is already cooked; you're only bringing it to temperature. Remove this mixture to a small bowl and wipe the pan clean.
- 3
Beat the eggs
Crack the eggs into a bowl and beat them lightly with a fork. You want them combined but not overworked. Season with pepper. Taste your bacalhau mixture before adding salt to the eggs. If the cod was well-seasoned or slightly salty, you may need none at all.
- 4
Cook the omelet gently
Return the pan to medium-low heat and add the remaining tablespoon of azeite. Pour in the beaten eggs. Let them sit undisturbed for 30 seconds until the edges just begin to set. Using a spatula, gently push the edges toward the center, tilting the pan to let uncooked egg flow underneath. Repeat until the eggs are mostly set but still glossy on top. This should take 2 to 3 minutes. Never rush the eggs.
The eggs should look slightly underdone when you add the filling. They'll continue cooking as you fold and plate. - 5
Fill and fold
Spoon the warm bacalhau and onion mixture onto one half of the omelet. Sprinkle with the chopped parsley. Using your spatula, gently fold the other half over the filling. Let it sit in the pan for another 20 seconds, then slide it onto a warm plate. The omelet should be golden outside, tender and slightly creamy inside.
- 6
Serve immediately
Drizzle with a little more azeite if you like. Serve immediately with good bread for mopping up every last bit. This is breakfast the way Avó Leonor made it: simple, satisfying, wasting nothing.
Chef Tips
- •If you're making this with freshly cooked bacalhau rather than leftovers, poach the soaked cod gently until it just flakes, about 10 minutes. Drain well and shred by hand, removing any skin and bones.
- •The omelet can be made as one large one to share or two individual portions. For two smaller omelets, divide everything in half and cook one at a time in a smaller pan.
- •Some families add a few thin slices of cooked potato to the filling, essentially making a simplified bacalhau à brás inside an omelet. This is more filling but strays from the pure version.
- •Avó Leonor always said the eggs should still wobble slightly when you fold. If they're completely firm in the pan, they'll be overcooked on the plate.
Advance Preparation
- •If using leftover bacalhau from another dish, it can be refrigerated for up to 2 days before using in this omelet.
- •If starting with dried salt cod, remember it needs 2 days of soaking with water changed 3 times before cooking.
- •The onion and bacalhau mixture can be prepared the night before and refrigerated. Warm it gently before adding to the omelet.
Frequently Asked Questions
Nutrition Information
1 serving (about 250g)
Calories
425 calories
Total Fat
32 g
Saturated Fat
6 g
Trans Fat
0 g
Unsaturated Fat
24 g
Cholesterol
420 mg
Sodium
1100 mg
Total Carbohydrates
6 g
Dietary Fiber
1 g
Sugars
2 g
Protein
32 g
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