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CATEGORY CUISINE TAG YIELD
Eggs A, Carte, La, Travels 4 Servings

INGREDIENTS

350 g Salt cod, soaked and drained
450 g Potatoes
Sunflower oil for
deep-frying
5 T Olive oil
3 Cloves garlic, finely
chopped
2 Onions, very thinly sliced
Pepper
6 Eggs, beaten
2 T Finely chopped fresh parsley
12 Block olives

INSTRUCTIONS

Skin and bone the cod. Rinse in cold water, then pull into shreds.  Pat
dry with kitchen paper or a clean tea towel.  Peel the potatoes and cut
into thin matchsticks. Rinse the cold water  and dry thoroughly.
Deep-fry in hot sunflower oil until golden brown  ~ do this in several
small batches rather than one big one. Drain on  kitchen paper.  Put
the olive oil and garlic into a wide deep frying pan (it should be
large enough to take all the ingredients eventually) and warm over a
gentle heat for a minute or so, then add the onions. Cook until the
onions are translucent and tender, without browning. Add the cod and
continue to cook slowly for 5 minutes, stirring constantly. Quickly
mix in the potatoes and pepper, then pour in the eggs and add half  the
parsley. Stir briefly with a fork until the eggs are creamy but  not
yet solid. Spoon into a serving dish, scatter with the remaining
parsley and the olives. Serve immediately.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 391
Calories From Fat: 219
Total Fat: 24.7g
Cholesterol: 279mg
Sodium: 294.6mg
Potassium: 854.8mg
Carbohydrates: 29.5g
Fiber: 5.7g
Sugar: 4.1g
Protein: 14.8g


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