For this omelette variation you will need to soak some cod overnight.
100 g onion, chopped
400 g green peppers, chopped and de-seeded
3 cloves garlic
8 piquillo peppers, tinned
100 g crumbled cod
8 eggs
5 1/2 tablespoons oil
Soak the cod for 12 hours, changing the water 3 times. In a frying pan (20 cm in diameter) prepare a sauté by lightly frying the onion in oil. Once the onion is transparent, add the garlic and green peppers and fry until soft.
Then add the red peppers and cod and lightly fry all ingredients together in 1/2 tablespoons of oil for 15 minutes, ensuring that the cod does not brown.
Season. Beat the eggs and add. Leave the omelette to fry on a very low heat. Once the omlette has set but is still juicy inside, flip over on a plate and slide back into the frying pan to brown and set on the other side.