Bacalhau à Brás
A classic Portuguese comfort dish made with shredded salt cod, thinly sliced fried potatoes, and scrambled eggs.
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Ingredients
- 500 g Salted cod (soaked and shredded)
- 250 g Shoestring potatoes (batata palha)
- 6 units Large eggs
- 2 large Onions, thinly sliced
- 3 units Garlic cloves, minced
- 100 ml Extra virgin olive oil
- 1/2 cup Black olives
- 1/4 cup Fresh parsley, chopped
- 1 pinch Salt(optional)
- 1/2 tsp Black pepper
- 1 unit Bay leaf
Instructions
- 1
Sauté the thinly sliced onions, minced garlic, and bay leaf in olive oil until the onions are soft and golden.
- 2
Add the shredded cod to the pan and cook for about 5 minutes, stirring occasionally to incorporate with the onions.
- 3
Remove the bay leaf and add the shoestring potatoes to the pan, tossing gently to mix with the cod.
- 4
In a separate bowl, whisk the eggs with a pinch of salt, pepper, and half of the chopped parsley.
- 5
Lower the heat to minimum and pour the egg mixture over the cod and potato mixture.
- 6
Stir constantly for 2-3 minutes until the eggs are creamy and cooked but not dry; the texture should remain moist.
- 7
Remove from heat immediately to prevent the eggs from overcooking.
- 8
Garnish with the remaining parsley and black olives before serving hot.
Nutrition per Serving
485
Calories
38g
Protein
22g
Carbs
28g
Fat
2g
Fiber
3g
Sugar
1100mg
Sodium
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