Yield: 1 servings
|1 pounds||Salt cod|
|3 tablespoons||Olive oil|
|2 cups||Thinly sliced onions|
|\N \N||Freshly ground pepper|
|2 cups||Cubed Idaho potatoes; cooked until tender|
|1 \N||Dozen large eggs; beaten|
|½ cup||Sliced olives|
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); 50½ Lean Meat; 3 ½ Vegetable; 0 Fruit; 26 Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EM1C66 Converted by MM_Buster v2.0n.