Ingredients
- 300 g salted codfish
- 4 eggs
- 200 g spring onions
- fine iodised salt Cuor di Mare
- salt and pepper to taste
- flour as needed
- parsley to taste
Method
- In a bowl, whisk the eggs with salt, pepper and parsley.
- Soak in water the salted cod, then slice into large pieces. Then flour and sauté the slices with finely sliced onion.
- Add unrefined salt and, once the slices are cooked, transfer them from the saucepan to the mix for the frittata.
- Pour the mixture into an oiled non-stick pan and cook for 10 minutes on each side until the frittata is golden.
