| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Emlive10 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Salt cod |
| 2 |
qt |
Milk |
| 3 |
tb |
Olive oil |
| 2 |
c |
Thinly sliced onions |
|
|
Salt |
|
|
Freshly ground pepper |
| 2 |
c |
Cubed Idaho potatoes; cooked until tender |
| 1 |
|
Dozen large eggs; beaten |
| 1/2 |
c |
Sliced olives |
INSTRUCTIONS
Two days before serving, soak the cod in 1 quart of the milk in a covered
bowl in the refrigerator for 24 hours. The next day, discard the milk and
rinse the cod well with cold water. Put the cod in a fresh quart of milk
and refrigerate for another 24 hours. Discard the milk and rinse well with
cold water. Pat dry and flake into small pieces. Set aside.
In a large, nonstick saute pan, over medium heat, add the oil. When the oil
is hot, add the onions. Season with salt and pepper. Saute for 4 to 6
minutes, or until the onions are wilted. Add the potatoes and the cod.
Season with black pepper. Continue to saute for 4 minutes. Season the eggs
with salt and pepper. Add the egg mixture and stir constantly to scramble
the eggs. Cook until the eggs are soft, but slightly firm, about 4 minutes.
Remove from the heat and spoon into serving plates. Garnish with sliced
olives.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 3855 Calories (kcal); 177g Total Fat; (42% calories from fat);
427g Protein; 118g Carbohydrate; 3542mg Cholesterol; 33622mg Sodium Food
Exchanges: 0 Grain(Starch); 50 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 26
Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EM1C66
Converted by MM_Buster v2.0n.
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