Bacalhau à Brás

• Salt cod 600g
• Potato 500g
• Egg 4
• Onion 3
• Olive oil 100ml
• Parsley 1 bunch
• Black olive 10

How to Make It

• 1

  Soak the salt cod in cold water for 24 hours, changing the water 3 times, then shred into small flakes removing skin and bones.

• 2

  Peel the potatoes and cut them into thin matchsticks, then fry them in oil until just golden but not crispy, about 4 minutes.

• 3

  Slice the onions into thin half-moons and sauté in 50ml of olive oil in a large skillet until translucent and soft.

• 4

  Add the shredded cod to the onion mixture and cook for 5 minutes, stirring frequently so the flavors meld.

• 5

  Whisk the 4 eggs in a bowl with a pinch of salt, then add the potatoes to the skillet, stirring to combine.

• 6

  Pour the eggs into the pan over medium-low heat, stirring constantly with a wooden spoon for 2-3 minutes until soft and creamy, not dry.

• 7

  Remove from heat immediately, toss in half of the chopped parsley, and garnish with remaining parsley and olives before serving.