Ingredients
Original recipe: 4 portions. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 500 gRaw ready-desalted salt cod boneless
- 500 gPotatoes cut into fine matchsticks
- 250 gOnion thinly sliced
- 3 cloveGarlic chopped
- 6 eachEggs
- 150 mlOlive oil
- 20 gParsley chopped
- 60 gPitted black olives
- ½ tspBlack pepper
- ¼ tspSalt
- 1000 mlWater for poaching
Make it
- Pat the potato matchsticks thoroughly dry. Heat 120 ml of the oil in a large skillet over medium-high heat and fry the potatoes in two batches for 6–8 minutes each, until golden; drain on paper towels.
- Meanwhile, gently simmer the cod in the measured water for 6–10 minutes, until it reaches 145°F/63°C. Drain, cool briefly, flake and check carefully for bones.
- Let the used frying oil cool safely and remove it from the skillet. Add the remaining 30 ml oil and cook onion over medium heat for 8 minutes; add garlic for the final minute.
- Beat eggs with pepper and salt. Add cod and potatoes to the onions, then pour in the eggs. Stir gently over low heat for 3–5 minutes until fully set and 160°F/71°C.
- Fold in the parsley, scatter over the olives and serve immediately.
Ingredients, recipe context & sources
Ingredient flags: Fish, Eggs. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.