Ease of Preparation: Medium
Yield: 4 servings
This recipe is used with permission and is owned by Lena Restaurante
Ingredients:
1 lb (454 grams) salt cod
3 cups and 3 tablespoons (755 millilitres) olive oil.
2¼ cups (530ml) potatoes, cut into matchsticks
1 large onion, peeled and sliced into rings
1 whole garlic head, peeled and minced
6 eggs, lightly beaten
Salt and pepper
Garnish:
Parsley, chopped
Black olives, chopped
Method:
To make the cod: Start this recipe 3 days ahead, having soaked the salt cod in fresh water and changing the water every day.
In a pan, heat 2 cups (480 milliliters) of olive oil to a gentle simmer and lightly poach cod for 12 to 15 minutes. Remove cod from heat to cool. Once the cod is cool, remove the skin and bones by hand and flake the cod apart using fingers. Set aside.
In a pan, heat 1 cup (240 milliliters) of olive oil, add potatoes and fry over medium-high heat. Once golden, remove the potatoes from the oil and set them aside on a dry paper towel to drain.
In a sauté pan, heat 3 tablespoons (45 milliliters) of olive oil, add onions and garlic. Sweat the onions and garlic over medium-high heat until golden, add the salt cod. Cook until the mixture soaks up the oil, around 2-3 minutes.
Add the cooked potatoes and stir whilst adding the lightly beaten eggs. Season with salt and pepper. Stir for a few minutes, turning off the heat before the eggs solidify.
Serve hot & garnish with parsley and black olives.
You might also like these recipes
