Place the bacalao on a tray, drizzle with oil and bake at 170ºC for 12 minutes. Chop the Bacalao.
Cut the tomato into cubes and chop the chives.
Beat the eggs, add the Bacalao, tomato and chives. Season this preparation with fleur de sel and pepper.
Heat a nonstick sauté pan, and melt the butter. Pour in the previous preparation and let it cook for a few minutes.