Bacalhau à Brás (Shredded Salt Cod with Eggs and Potatoes)

• 450 g Salted cod, boneless if possible
• 600 g Yukon Gold potato
• 1 large Yellow onion
• 3 cloves Garlic
• 5 tbsp Extra virgin olive oil
• 6 Egg
• 80 g Black pitted olives
• 15 g Fresh parsley
• ½ tsp Black pepper
• ½ tsp Fine sea salt

1. Rinse the salted cod, then put it in a large pot and cover with cold water. Bring just to a gentle simmer, cook for 8 minutes, then drain in a colander and cool slightly. Flake into small pieces, discarding any skin and bones.
2. Peel the potatoes and cut them into fine shoestrings. Rinse briefly under cold water, then drain well and pat dry. Set aside while you prepare the onion and garlic.
3. Thinly slice the onion and finely chop the garlic. Heat 3 tbsp of the olive oil in a large frying pan over medium heat, add the onion and cook for 8 to 10 minutes until soft and lightly golden. Stir in the garlic and cook for 1 minute until fragrant.
4. In a separate frying pan, heat the remaining 2 tbsp olive oil over medium-high heat. Add the shoestring potatoes and cook, turning often, for 8 to 10 minutes until golden and crisp. Season with the fine sea salt, then tip onto a plate.
5. Add the flaked cod to the onion and garlic and sauté for 2 to 3 minutes to warm through. Add the crisp potatoes and toss gently to combine. Reduce the heat to low.
6. Beat the eggs with the black pepper in a mixing bowl. Pour the eggs into the pan and fold continuously for 2 to 4 minutes until softly set and still a little glossy. Take off the heat straight away so the eggs do not overcook.
7. Roughly chop the black pitted olives and finely chop the fresh parsley. Fold most of the olives and parsley through the bacalhau, then scatter the rest over the top. Serve hot.

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