Bacalhau à Brás (Salt Cod with Egg and Crispy Potato)
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Ingredients
- 400 g salt cod fillet (soaked overnight)
- 400 g frozen oven chips
- 6 large eggs
- 1 onion, finely sliced
- 2 garlic cloves
- 40 g black olives, pitted
- 2 tbsp flat-leaf parsley, chopped
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 527 kcal
- Protein
- 44.2 g
- Carbohydrate
- 29.6 g
- of which sugars
- 3.1 g
- Fat
- 24.2 g
- of which saturates
- 5.1 g
- Fibre
- 3.5 g
- Salt
- 3.90 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Drain the soaked salt cod, pat dry and poach gently in a pan of water for 8-10 minutes until it flakes easily. Drain, flake and discard any skin and bone.
- 2
Bake or fry the oven chips according to the pack instructions until golden and crisp, then break them into shorter pieces.
- 3
Heat the olive oil in a large frying pan and soften the onion and garlic for 7 minutes.
- 4
Add the flaked salt cod and chips to the pan and toss together over a low heat for 2 minutes.
- 5
Beat the eggs, season and pour into the pan, stirring gently for 2-3 minutes until the eggs are just set but still creamy.
- 6
Scatter with the olives and parsley and serve immediately.
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