Basque codfish omelette (tortilla de bacalao)

Heat a 10-inch nonstick frying pan over medium heat with 45 ml extra virgin olive oil.

Roughly chop two medium onions and four garlic cloves and finely chop a green bell pepper; add to the pan, coat in oil and saute 7 to 8 minutes, stirring every minute or so, until translucent.

Pat the cod fillets dry on paper towels and chop finely.

Add the cod to the vegetables and cook 3 to 4 minutes, until just cooked through; season with sea salt and pepper.

Whisk six eggs with the parsley, sea salt and pepper in a large bowl.

Transfer the cod mixture into the eggs, mix, and rest a few minutes.

Heat the same pan over low-medium with 15 ml olive oil; add the mixture in a flat layer and cook 4 to 5 minutes.

Loosen the edges with a spatula, invert onto a plate, slide back in, press flat and compact the edges toward the center to round them.

Cook another 4 to 5 minutes until the eggs are just set; slide onto a serving dish.