The coarse and somewhat juicy cod is baked in the oven at medium temperature, placing it on a white paper. After softened, remove it from the oven and shred it, undoing it in thin strips, despising the skin and the scraps, placeit in cold water. Once all the cod has been washed in several waters and wring it out, squeezing it well so that it releases all the water it has.

In a mud saucepan heat the oil and put the garlic well chopped. Before these take colour, add the crumbled cod, and let it sauté slowly trying not to dry it. Next, add the egg yolks and wrap everything. Aside, prepare the potatoes as for tortillas, sauté them in the pan and serve them mixed with the cod.