Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 350 grams | Salt cod; soaked and drained |
| 450 grams | Potatoes |
| \N \N | Sunflower oil for deep-frying |
| 5 tablespoons | Olive oil |
| 3 \N | Cloves garlic; finely chopped |
| 2 \N | Onions; very thinly sliced |
| \N \N | Pepper |
| 6 \N | Eggs; beaten |
| 2 tablespoons | Finely chopped fresh parsley |
| 12 \N | Block olives |
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.