17.6 ozofpotatoesYou can also buy pre-made potato chips to save time, but personally I prefer to make them myself, since store-bought ones are often very salty and rarely organic!
6eggs
3onions
1 podofgarlic
olive oil
parsleycosts
20black olivesChoose ones from Portugal for a more authentic experience!
salt, pepper
For potato chips
1/2 literoffrying oil
Kitchen utensils
deep fryeroptional; otherwise, use a cast-iron casserole dish or a deep frying pan
filter container for frying oilA handy tip to avoid wasting your leftover frying oil
cooking thermometerhandy if you don't have a deep fryer
Instructions
Make sure to "desalt at least 24 hours in advance.
Grate the potatoes into thin strips (using the large holes on the grater).
Heat "some. Personally, I use a to determine the right cooking temperature for the potatoes (180°C). Add the potato slices to the oil. Remove them when they are golden brown, and set aside on paper towels.
Flake the cod coarsely by hand to remove any bones, then let it soak in a bowl.
Peel and finely chop the onion and garlic. Sauté them over medium heat until the onions become translucent.
Add the cod pieces and cook for a few minutes, stirring frequently, until you can feel them softening under the spatula.
Add the potato strips and gently stir with a spatula to keep them whole—you don't want them to turn into mashed potatoes!
Beat the eggs in a bowl, then add them to the contents of the pan. Season with salt and pepper. Give it a few stirs, and as soon as the eggs are cooked but still runny, remove from the heat and serve.
Sprinkle with chopped parsley and top with olives—it's ready!
Notes
WHAT TO DRINK WITH THIS PORTUGUESE-STYLE COD: A Vinho Verde, a traditional Portuguese wine made from green grapes. Shown here is an example of a brand that’s popular among locals.