Ingredients :
500 g dried salt cod
7 tbsp olive oil, Oliveira de Serra
700 g potatoes, peeled, cut into matchstick size strips (about 6 cups)
1 large onion, thinly sliced
1 bay leaf
8 large eggs
˝ tsp salt
˝ tsp ground black pepper
4 tbsp chopped fresh parsley
18 oil-cured black olives
Method of Preparation :
Rinse the fish and place it in a bowl. Add enough cold water to cover it. Chill overnight, changing the water several times.
The next day, drain the fish and transfer to a large saucepan. Cover with water. Bring to a boil, and simmer until the fish flakes easily, i.e. about 15 minutes. Drain and cool. Shred the fish, discarding any bones.
In a heavy, non-stick skillet, heat 4 tbsp of oil over a medium flame. Add the potatoes in batches and sauté until crisp and golden i.e. about 7 minutes per batch.
Transfer the potatoes to paper towels to drain.
Add 1 tbsp of oil to the same skillet. Add onions and bay leaf and sauté for about 15 minutes till golden brown. Discard the bay leaf. Reduce the heat to a low flame. Add the remaining 2 tbsp oil to the onion slices in the skillet. Add the fish and potatoes. Whisk the eggs, salt, and pepper in a large bowl to blend. Add the egg mixture and 3 tbsp of parsley to the fish mixture in the skillet. Cook over a medium heat until the eggs are set, stirring occasionally for about 3 minutes.
When done, transfer to a serving platter. Garnish with olives and the remaining parsley.
Scrambled eggs with salt cod & potatoes
