A great Portuguese classic: flaked salt cod, melting onions, crispy shoestring potatoes, and just-set eggs. The result is soft, briny, and golden, with the freshness of parsley and the depth of black olives.
Ingredients
- 500 g desalted salt cod
- 250 g plain shoestring potatoes
- 6 pieces fresh eggs
- 2 pieces yellow onions
- 2 cloves garlic
- 4 tbsp extra-virgin olive oil
- 0.5 bunches fresh flat-leaf parsley
- 80 g pitted Portuguese or Greek black olives
- to taste ground black pepper
- to taste fine salt
Method
- Thinly slice the onions, mince the garlic, flake the desalted cod carefully removing skin and bones, then chop the parsley; everything must be ready before cooking because the dish comes together quickly.
- Heat the olive oil in a large skillet over medium heat, add the onions, and sweat them until they become translucent, pliable, and slightly sweet-smelling.
- Add the garlic and stir briefly, just until fragrant without browning, because burnt garlic would make the dish bitter.
- Fold in the flaked cod and gently sauté until it is hot, pearlescent, and well coated in the flavored oil.
- Beat the eggs with pepper in a bowl, without making them too frothy; they should remain fluid enough to coat the mixture.
- Add the shoestring potatoes to the skillet and toss gently to distribute them without crushing them, preserving some of their crispy texture.
- Lower the heat, pour in the beaten eggs, and stir constantly with a spatula until you achieve a creamy, glossy, and just-set binding, definitely not dry.
- Remove from the heat immediately, and taste before salting since the cod and shoestring potatoes are already salty, adjusting only if necessary.
- Serve immediately in a hot dish, topped with the chopped parsley and black olives to add freshness and briny contrast.
Nutrition
Per serving
- Energy
- 639.5 kcal
- Protein
- 42.28 g
- Carbohydrate
- 27.78 g
- Fat
- 39.89 g
- Fibre
- 5.06 g
- Calcium
- 183.48 mg
- Iron
- 3.11 mg
- Magnesium
- 110.9 mg
