Tortilla de Bacalao
- Prep 15 min
- Total 45 min
- Ingredientes 9
- Porciones 4
En Colombia no tenemos platos tradicionales para celebrar el Domingo de Resurrección o el Día de Pascua, que se conoce en los Estados Unidos se conoce como Easter. Cuando yo vivía en Colombia, solíamos ir todos a la iglesia para celebrar la misa de pascua y luego a la casa a descansar.
En mi familia se acostumbra a no comer carne durante los viernes de la época de cuaresma, así que comemos platos preparados con pescados y mariscos. Recuerdo que mi abuela siempre hacía esta tortilla de bacalao durante esta época de año.
Esta receta es ideal para servir al desayuno con arepa o para el almuerzo con una ensalada verde.
por
Erica Dinho
Actualizada Sep 9, 2015
Ingredientes
- 1/2 lb de bacalao o pescado seco salado
- 1 cucharada de aceite vegetal
- 1/2 taza de cebolla rallada
- 1/4 de taza de pimentón rojo picado
- 5 huevos
- 6 cucharadas de harina
- 1/4 de taza de leche
- 1 cucharada de polvo para hornear
- Pimienta negra molida
Instrucciones
-
1Deja el bacalao en remojo por 8 horas para eliminar el exceso de sal. Cuela y hierve en agua limpia por 15 minutos.
-
2Calienta el aceite en una cacerola y agrega la cebolla y el pimentón. Saltea por dos minutos.
-
3Una vez que se enfríe, corta el bacalao en tiras pequeña con los dedos o un tenedor. Mezcla el bacalao con la mezcla de cebolla y pimentón. Agrega el resto de los ingredientes y mezcla bien.
-
4Engrasa un molde refractario. Agrega la mezcla y hornea a 350°F entre 25 y 30 minutos. Deja reposar un poco antes de servir.
Consejos de expertos
-
consejo 1
Esta receta también se puede hacer con otra clase de pescado o atún enlatado.
Información Nutricional
No hay información nutricional disponible para esta receta
Más acerca de esta receta
-
En Colombia no tenemos platos tradicionales para celebrar el Domingo de Resurrección o el Día de Pascua, que se conoce en los Estados Unidos se conoce como Easter. Cuando yo vivía en Colombia, solíamos ir todos a la iglesia para celebrar la misa de pascua y luego a la casa a descansar. En mi familia se acostumbra a no comer carne durante los viernes de la época de cuaresma, así que comemos platos preparados con pescados y mariscos. Recuerdo que mi abuela siempre hacía esta tortilla de bacalao durante esta época de año. Esta receta es ideal para servir al desayuno con arepa o para el almuerzo con una ensalada verde.
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