Bacalhau à brás, a traditional Portuguese recipe, easy and delicious
Ingredients
500g desalted cod
5 eggs
salt
pepper
fresh parsley
olive oil
2 medium onions (cut into half-moons)
3 cloves garlic (minced)
1 bay leaf
250g straw potatoes
black olives
Preparation
In a saucepan, bring water to a boil and then cook the desalted cod for about 10 minutes.
Remove the skin and bones. Flake the cod and set aside.
Beat the 5 eggs into an omelet. Season with salt and pepper. Add parsley to taste. Mix and set aside.
In a skillet, heat a good drizzle of olive oil and sauté the peeled and sliced onions, the peeled and minced garlic, and the bay leaf. Cook until translucent. Remove the bay leaf. Add the cod and sauté for about 3 minutes. Now add the potato sticks. Stir carefully.
Add the beaten eggs and mix. Add the olives (to taste). Don't let the eggs cook too much and dry out.
It's ready. Garnish with chopped parsley and a few olives.
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