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Truita amb suc del Priorat

If you visit the Priorat region, we would suggest trying the internationally renowned wine and we would also recommend that you get to know the history of wine making in this region of unique landscapes. But the appeal of Priorat doesn’t end with its vines. Don’t miss the opportunity to enjoy their gastronomy!

The village of Ulldemolins celebrates its famous “Omelette in its own sauce” festival, based on this delicious traditional Priorat dish.  This dish which is typical around Easter time can be prepared in a thousand ways: with butter beans or spinach or with both, or with potatoes and the butter beans in the sauce…. the combinations are endless. Salt cod is often used too and hard-boiled egg and artichokes.

We had “Truita amb suc” (omelette in its own sauce) in Torroja’s restaurant Cal Joc, and since then, it is one of our favourite dishes.

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Ingredients (4 servings)

  • 4 eggs
  • 4 spring garlic
  • 200 g spinach leaves
  • 1 handful of beans
  • 1 garlic
  • 6 slices of desalted cod
  • 2 tablespoons flour
  • 1 pinch of paprika
  • 1 L water
  • picada: parsley, garlic, almonds and hazelnuts
  • salt, olive oil


Make an omelet with spinach and beans: slightly sautée the spring garlic, sliced, and beans in a saucepan with a drizzle of olive oil.

Add the spinach leaves.

Beat the eggs in a separate bowl and season with salt. Pour the spinach, spring garlic and beans in the bowl and mix carefully. Season to taste.

Pour some oil in the pan. Pour the mixture over the heated pan and cook until the bottom starts to brown. Flip it over, and gently slide the tortilla into the pan again so the uncooked part is face down, and finish cooking.

Heat some oil in a pan, put the cod and remove when it is fried. Fry the garlic, finely sliced, and when slightly brown add two tablespoons of flour.

Make a ‘picada’: smash some parsley, garlic, almonds and hazelnuts.

When the flour is golden, add the ‘picada’ and a pinch of paprika. Stir and add the water. When it starts to boil, place the omelet in a terracota casserole and add the cod. Let it simmer for five minutes.

Join us to learn how to cook “Truita amb suc”! And even better, explore El Priorat!