Classic Bacalhau à Brás: Portuguese Cod, Potatoes & Eggs

After desalting, boil the codfish in water for 10 minutes until tender. Drain, flake the cod, and remove any bones or skin. Set aside.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the thinly sliced onion and cook for 5-7 minutes until softened and translucent.

Add the minced garlic to the skillet and cook for 1 minute until fragrant. Remove the onion and garlic from the skillet and set aside.

Add the remaining 1 tablespoon of olive oil to the same skillet. Add the julienned potatoes and fry over medium-high heat for 8-10 minutes, stirring occasionally, until golden brown and crispy. Season lightly with salt.

Return the cooked onion and garlic to the skillet with the potatoes. Add the flaked codfish and black pepper, stirring gently to combine. Cook for 2 minutes.

In a small bowl, whisk the eggs. Pour the whisked eggs over the codfish and potato mixture in the skillet. Stir continuously for 2-3 minutes until the eggs are just set and creamy, but not dry.

Remove from heat. Stir in the chopped fresh parsley and sliced black olives. Serve immediately.