Codfish omelet sandwich

Tortas are Portuguese sandwiches and a typical way to use leftovers. Add last night’s dinner, in chopped-up bits, to a basic egg omelet and you have a pretty phenomenal sandwich filler. The olive oil rallies around the beaten egg and gives it a good bubbling fry that pairs well with American cheese. Stuffed into a fresh crusty bread roll, the combination is hard to beat.

Ingredients

Instructions

1. In a large stockpot, bring 3 quarts water and the cod to a boil over high heat. Drain, refill the pot with 3 quarts water, and boil again. Drain and flake the cod into chunks. Set aside.
2. In a 10-inch nonstick skillet, heat 2 tablespoons olive oil over medium heat. Add half the cod and cook until it’s heated through and starting to caramelize,
   1-2 minutes.
3. Add half the egg mixture, sprinkle with a small pinch salt, and cook until about three-quarters done,
   3-4 minutes. Flip and cook until cooked through, about 1 more minute. Transfer to a plate and add two slices of cheese to one side of the omelet. Gently fold the cooked egg in half over the cheese and place in a bread roll.
4. Repeat to make a second sandwich. Serve hot.

Easy Portuguese Cookbook