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Chickpea Cod Tortilla
Chickpea Cod Tortilla

Chickpea Cod Tortilla

with fresh cod

It is a super complete meal, the grain substitutes the potato very well and the spinach gives it a special touch. It can be eaten cold or hot, on the plate or by hand, and is delicious accompanied by a good green salad.

35 min

444 kcal

4 doses



You will also need:

The following ingredients will not be added to your grocery list.

Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

444 kcal

1,856 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions


Start by boiling cod in boiling water for 5 min. Reserve.


In a large, non-stick skillet, pour half of the olive oil and chopped onion and stir over medium heat until the onion begins to change color.


Add 3 cloves of minced garlic, the previously shredded cod and let it taste for 2 min, stirring occasionally.


Add the well-drained chickpeas, paprika and the rest of the olive oil, and mix well.


Let stir for about 4 min.


Add the spinach and wrap for another 2 min.


Meanwhile, in another large bowl, beat eggs, season with pepper, salt and add chopped parsley.


Pour everything in the pan into the large bowl and mix well.


Put everything back in the large skillet and cook over medium heat, about 4 minutes without stirring, or until the base of the tortilla is firm; Then place a large plate on top of the pan, and turn the tortilla (as if it were a cake) to the plate; then slide it back into the pan so you can bake on the other side.


Unmold, or not, and serve for thick slices.

All ingredients in the recipe are gluten free. Suitable for celiac.

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