posted by PHILEOS EVOO on April 22, 204
Prep time: 45 minutes
Cook time: 30 minutes
Servings: 4 people
Ingredients:
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400g dried cod
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Phileos Olive Oil for frying the potatoes
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1/2 kg of potatoes, very finely shredded
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4 tbsp Phileos Olive Oil
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3 onions, finely sliced
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1 garlic clove, chopped
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8 beaten eggs
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1 tbsp parsley, chopped
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Salt and pepper
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Black olive to accompany
Directions:
Step 1: Blanch the cod in boiling water for 3 minutes to make it easier to flake later. Soak for 2-3 hours in two or three changes of water. Remove the skin and bones and flake the fish.
Step 2: Heat the olive oil in a deep frying-pan and fry the shredded potato in batches until it is lightly browned (7 minutes per batch). Transfer the potatoes to paper towels to drain and set aside.
Step 3: Heat the 4 tbsp Phileos olive oil in a heavy-bottomed pan. Gently brown the onion and garlic. Add the flaked cod and fry. Add the fried potato and lightly beaten eggs, seasoned with salt and pepper for about 15 minutes. Mix well over a low heat until the eggs are creamy.
Step 4: Turn out onto a serving dish.
Step 5: Sprinkle with parsley and serve with olives on a separate dish.
Enjoy!