| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Travels, A, La, Carte |
4 |
servings |
INGREDIENTS
| 350 |
g |
Salt cod; soaked and drained |
| 450 |
g |
Potatoes |
|
|
Sunflower oil for deep-frying |
| 5 |
tb |
Olive oil |
| 3 |
|
Cloves garlic; finely chopped |
| 2 |
|
Onions; very thinly sliced |
|
|
Pepper |
| 6 |
|
Eggs; beaten |
| 2 |
tb |
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.
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