Spanish Scrambled Eggs with Cod and Potatoes Recipe
These Spanish-style scrambled eggs with cod and thinly sliced potatoes make a hearty dish that’s often served as a late breakfast or light dinner. It combines tender eggs with the lightly salty flavor of fish and soft potatoes, a bit like a cross between scrambled eggs and a fish casserole. In northern Spain, similar dishes are made with salted cod, but for a home version fresh fillet works perfectly well.
A simple, homely take on Spanish flavors that turns basic ingredients—eggs, potatoes, and fish—into a satisfying one-pan meal. The thinly sliced potatoes soak up the olive oil and fish juices, giving the dish a rich, comforting texture without being heavy.
Chef's tips
Slice the potatoes as evenly and as thinly as you can so they cook at the same rate. Use a non-stick or well-seasoned pan to prevent the eggs from sticking and drying out. Don’t rush the final cooking stage: gentle heat keeps the eggs creamy and prevents the fish from overcooking.
How to serve
Serve straight from the pan in the center of the table so everyone can help themselves. Add a green salad with a lemony vinaigrette to cut through the richness, and offer extra black pepper and a drizzle of good olive oil at the table.
Ingredients
- cod skinless, boneless fillet - 250 g
- potatoes peeled, thinly sliced - 300 g
- egg - 5 pieces
- onion thinly sliced - 0.5 pieces
- garlic finely chopped - 1 clove
- olive oil - 4 tablespoons
- milk for the eggs, optional - 2 tablespoons
- parsley chopped - 1 tablespoon
- salt to taste
- black pepper to taste
Preparation
- Cut the cod into small bite-sized pieces and run your fingers over them to check for any remaining bones. Gently pat dry with a paper towel.
- Peel the potatoes and slice them very thinly (about 2 mm). The thinner they are, the faster they will soften in the pan.
- Heat 3 tablespoons of olive oil in a large pan over medium heat. Add the potato slices and onion, season lightly with salt, and cook for 10–12 minutes, stirring often, until the potatoes are soft but not completely falling apart. If they start to brown too much, lower the heat.
- Add the garlic and cook for 1 more minute, stirring, until fragrant.
- Push the potatoes to one side of the pan and add the cod pieces to the other side. Cook for 3–4 minutes, turning gently, until the fish turns white and flakes easily.
- In a bowl, lightly beat the eggs with the milk (if using), and season with salt and pepper. Do not overbeat; just mix the yolks and whites until combined.
- Reduce the heat under the pan to medium-low. Spread the potatoes and cod evenly over the pan, then pour in the egg mixture.
- Cook slowly for 4–6 minutes, gently stirring from time to time with a spatula so the eggs set gradually and stay slightly creamy rather than completely dry.
- When the eggs are almost set but still a little moist, remove the pan from the heat – they will finish cooking in the residual heat.
- Sprinkle the dish with chopped parsley and serve immediately, ideally straight from the pan.
Storage
Jeśli coś zostanie, przechowuj w lodówce w szczelnym pojemniku i zjedz następnego dnia, podgrzewając krótko na patelni na małym ogniu. Jajka po podgrzaniu będą bardziej ścięte, ale nadal smaczne.
