Ingredients:

  • 600g dried salt cod or fresh cod fillet, skinless and boneless
  • Water, for soaking (if using dried salt cod)
  • 2 tablespoons olive oil
  • 2 medium yellow onions, thinly sliced
  • 2 cloves garlic, minced
  • 500g Yukon Gold potatoes, julienned (or diced)
  • 8 large eggs, beaten
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup black olives, pitted and sliced
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Prepare the Salt Cod (If Using Dried): Submerge the salt cod in cold water. Refrigerate and soak for 48 hours, changing the water every 8-12 hours. Drain and shred, removing bones/skin.
  2. Cook Aromatics and Cod: Heat olive oil in a skillet over medium heat. Add sliced onions and cook until softened, about 5-7 minutes. Add minced garlic and cook until fragrant, about 1 minute. Add shredded cod and cook for 5 minutes.
  3. Fry the Potatoes: Heat oil in a deep fryer to 350°F (175°C). Add julienned potatoes and deep fry until golden brown and crispy, about 5-7 minutes. Drain on paper towels and season with salt.
  4. Combine and Cook the Eggs: Add the fried potatoes to the skillet with the cod mixture. Pour the beaten eggs over the mixture. Cook over low heat, stirring gently, until eggs are cooked through but still moist.
  5. Season and Garnish: Season the dish with salt and pepper. Garnish with sliced black olives and chopped fresh parsley.