| 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)
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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