Bacalhau à Brás

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
• 0.5 cup Black olives
• 0.25 cup Fresh parsley, chopped
• 1 pinch Salt(optional)
• 0.5 tsp Black pepper
• 1 unit Bay leaf

Instructions

1. 1

   Sauté the thinly sliced onions, minced garlic, and bay leaf in olive oil until the onions are soft and golden.

2. 2

   Add the shredded cod to the pan and cook for about 5 minutes, stirring occasionally to incorporate with the onions.

3. 3

   Remove the bay leaf and add the shoestring potatoes to the pan, tossing gently to mix with the cod.

4. 4

   In a separate bowl, whisk the eggs with a pinch of salt, pepper, and half of the chopped parsley.

5. 5

   Lower the heat to minimum and pour the egg mixture over the cod and potato mixture.

6. 6

   Stir constantly for 2-3 minutes until the eggs are creamy and cooked but not dry; the texture should remain moist.

7. 7

   Remove from heat immediately to prevent the eggs from overcooking.

8. 8

   Garnish with the remaining parsley and black olives before serving hot.