Yield: 4 servings
|350 grams||Salt cod; soaked and drained|
|\N \N||Sunflower oil for deep-frying|
|5 tablespoons||Olive oil|
|3 \N||Cloves garlic; finely chopped|
|2 \N||Onions; very thinly sliced|
|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.