1 lb of salt cod1 lb of potatoes1 large onion1 garlic head6 eggsPepper to tasteParsley to tasteOlive oil to tasteSalt to tasteBlack olives to taste
Preparation
To prepare the Portuguese Bacalhau à bras recipe, start by having soaked the salt cod, then remove the skin and bones, and break it apart with your hands.
Meanwhile, cut the potatoes into matchsticks and the onion into fine rings.
Fry the potatoes in a pan and set them to one side, drying them on kitchen paper.
At the same time, in a deep pan, cook the onions and garlic in olive oil until golden, then add the pieces of salt cod, and cook for a few minutes, until it soaks up the oil.
At this stage, add the potatoes and stir whilst adding the lightly beaten eggs with salt and pepper.
Stir for a few minutes, turning off the heat before the eggs solidify and become an omelette!
The Bacalhau à bras has to be served hot, add some parsley, black olives and sprinkle with olive oil.