Bacalhau à Brás (Salt Cod with Eggs and Potatoes)

Ingrédients

• 1 pound salt cod
• 1 1/2 pounds potatoes
• 1/2 cup olive oil
• 2 yellow onions
• 4 cloves garlic
• 6 large eggs
• 1/4 cup black olives
• 1/4 cup fresh parsley
• to taste salt
• to taste black pepper

Préparation

1. 1

   Soak the salt cod in cold water overnight, changing the water several times. Drain, rinse, and pat dry. Shred the cod into bite-size pieces.

2. 2

   In a large skillet, heat 1/4 inch of olive oil over medium-high heat. Fry the potatoes in batches until golden brown and tender. Remove with a slotted spoon and drain on paper towels. Season with salt.

3. 3

   In the same skillet, add more olive oil if needed. Add the sliced onions and cook over medium heat until softened and translucent, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.

4. 4

   Add the shredded salt cod to the skillet with the onions and garlic. Cook, stirring occasionally, for about 5 minutes, until the cod is heated through and flakes easily.

5. 5

   Add the fried potatoes to the skillet. Stir to combine with the cod mixture.

6. 6

   Pour the beaten eggs over the mixture. Cook, stirring gently, until the eggs are just set but still moist, like scrambled eggs. Be careful not to overcook.

7. 7

   Stir in the halved olives and chopped parsley.

8. 8

   Season with salt and black pepper to taste. Serve immediately.