Bacalhau à Brás (Portuguese Cod with Eggs and Potatoes)

Ingredients

• •400 g salt cod, soaked and shredded
• •500 g potatoes, cut into matchsticks
• •1 large onion, thinly sliced
• •6 eggs, beaten
• •60 g black olives
• •2 tbsp parsley, chopped
• •3 tbsp olive oil

Directions

1. 1Soak the salt cod in cold water in the fridge for twenty-four hours, changing the water three times.
2. 2Drain it, squeeze it dry, and pull the flesh into fine shreds, discarding skin and bones.
3. 3Fry the potato matchsticks in the olive oil for eight minutes until golden, then lift them out.
4. 4Soften the onion in the same pan for eight minutes, then add the cod and cook three minutes.
5. 5Return the potatoes, turn the heat low, and pour in the beaten eggs.
6. 6Stir two minutes only, until the egg is barely set and still creamy, then top with olives and parsley.

💡 The egg should coat, not scramble. Take the pan off the heat while it still looks underdone, because it will carry on setting.

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