Portuguese Influenced Scrambled Eggs With Salt Cod, Potatoes

Portuguese Influenced Scrambled Eggs With Salt Cod, Potatoes
Portuguese Influenced Scrambled Eggs With Salt Cod, Potatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    pound salt cod

  • 2

    quarts milk

  • 3

    tablespoons olive oil

  • 2

    cups thinly-sliced onions

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 2

    cups cubed baking potatoes, like russets cooked until tender

  • 1

    dozen large eggs beaten

  • 1/2

    cup sliced olives

Directions

Two days before making, soak the cod in 1 quart of the milk in a covered bowl in the refrigerator for 24 hours. The next day, discard the milk and rinse the cod well with cold water. Put the cod in a fresh quart of milk and refrigerate for another 24 hours. Discard the milk and rinse well with cold water. Pat dry and flake into small pieces. Set aside. In a large, nonstick saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Sauté for 4 to 6 minutes, or until the onions are wilted. Add the potatoes and the cod. Season with black pepper. Continue to sauté for 4 minutes. Season the eggs with salt and pepper. Add the egg mixture and stir constantly to scramble the eggs. Cook until the eggs are soft, but slightly firm, about 4 minutes. Remove from the heat and spoon into serving plates. Garnish with sliced olives. This recipe yields 4 servings.

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