Our 25 years of history has room for lots of dishes, but we unquestionably have some iconic recipes which have been with us since the beginning of Grupo Sagardi. So we want to share with you some of them, such as one of our great classics, the “Roxario” ciderhouse style codfish omelette.

The codfish omelette is undoubtedly one of the most popular of the classic Basque dishes. It is an essential dish at the legendary Basque cider houses, and SAGARDI has turned it into one of our gourmet icons. Here, we follow the most famous recipe from the Basque Country, the codfish omelette from Roxario restaurant in Astigarraga, the original recipe by Txaro Zapiain. It is a simple, humble recipe, yet one that is brimming with flavour and tradition.


  • 1 Zalla red onion (Biscay)
  • 100 g of Italian green pepper, very young so the skin is quite thin
  • 1 clove of purple garlic, a hallmark of quality
  • 100 g of codfish loin
  • 2 teaspoons of finely-minced freshly-picked parsley
  • 3 beaten eggs (L size), free-range if possible
  • 1 tablespoon of olive oil



Cut the garlic into thin slices and set aside. Peel and julienne the onion, then remove the seeds from the green pepper and julienne it, too.

In a saucepan, sauté the sliced garlic. When it begins to turn slightly golden, add the onion and green pepper. Turn the heat high and stir constantly until they release liquid. Add a bit of salt to allow the onion to release more moisture, then cover the saucepan and turn down the heat to the lowest setting. The idea now is to gradually let the vegetables release their moisture, but since they are covered the steam can’t get out and stays in the saucepan.

After around 40 minutes, uncover the saucepan and allow the liquid to evaporate. Since the onion will have released all its sugars, it will then begin to caramelise, which gives it its characteristic brown colour.

Keep cooking until the onion is caramelised and has a sweet/salty flavour.

Place the codfish on an oven tray and sprinkle it with olive oil. Heat it so it begins to become a confit but doesn’t cook. It should be raw inside. All you want to do it heat it so that it releases its moisture and all the gelatin is released so it can mix with the oil.

When the codfish is shredded and the vegetables ready, and both of them are at room temperature, beat the 3 eggs in a bowl and then add the codfish, the cooked vegetables and the parsley, and taste it to see if it needs any salt.


“The omelette should be golden, very juicy inside, with all the ingredients evenly spread out”

Heat up a no-stick saucepan with a bit of extra-virgin olive oil, and without letting it get so hot that it burns, add the omelette mixture. Cook it until the bottom half is set, and then put a plate on top of the saucepan, like you do with a potato omelette, and flip it. Remember to put a few more drops of oil in the saucepan before putting the frittata back in, and cook it over a medium flame until it sets on the other side. It is important for the codfish omelette to be slightly raw; don’t let it set fully so you can truly enjoy the flavours.



Iñaki y Mikel Lz. de Viñaspre