Frittata with Vtriol

x4 people 40 min medium


  • 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


  1. In a bowl, whisk the eggs with salt, pepper and parsley.
  2. Soak in water the salted cod, then slice into large pieces. Then flour and sauté the slices with finely sliced onion.
  3. Add unrefined salt and, once the slices are cooked, transfer them from the saucepan to the mix for the frittata.
  4. Pour the mixture into an oiled non-stick pan and cook for 10 minutes on each side until the frittata is golden.