Ingredients:

  • 200g (7 oz) dried, salted Bacalhau fillets
  • Water (for boiling/soaking)
  • 1 Bay Leaf (optional)
  • 120 ml (½ cup) good quality Extra Virgin Olive Oil, divided
  • 2 large Yellow Onions (about 300g / 10 oz), thinly sliced (julienned)
  • 2 cloves Garlic, minced
  • 250g (9 oz) Matchstick Potatoes (thin, pre-fried shoestring chips are preferred)
  • Freshly ground Black Pepper, to taste
  • Salt (use cautiously)
  • 1 tbsp fresh Parsley, chopped
  • 6 large Eggs (US/UK size L)
  • 2 large Egg Yolks (for extra richness)
  • 1 tbsp Milk or Cream (Optional)
  • 12-15 Black Olives (Portuguese Galega or Kalamata), pitted and halved
  • Extra fresh Parsley, finely chopped (for garnish)

Instructions:

  1. If using dried cod, desalting must be completed (36-48 hours, regular water changes). Once desalted, boil the cod with the bay leaf for 8–10 minutes until flaky.
  2. Drain the cod thoroughly. Once cool enough to handle, remove any skin or bones and shred the flesh into small, uniform flakes. Press gently with kitchen paper to remove excess moisture.
  3. Heat 3 tbsp of olive oil in the large skillet over medium-low heat. Add the sliced onions and sauté gently for 10–12 minutes until deeply soft and translucent—almost caramelized, but not browned.
  4. Stir in the minced garlic and cook for 1 minute until fragrant. Season lightly with pepper.
  5. Increase the heat to medium. Add the shredded bacalhau to the onion mixture. Sauté for 3–4 minutes, stirring constantly, until the cod is heated through and starts to toast lightly.
  6. Add the matchstick potatoes (if using pre-fried) and the remaining olive oil to the pan. Toss quickly to coat and heat the potatoes for about 2 minutes. The potatoes should retain their crispness.
  7. Whisk the 6 whole eggs, 2 yolks, and milk/cream (if using) in a bowl until just combined and slightly frothy. Add a pinch of pepper.
  8. Reduce the heat to low. Pour the egg mixture evenly over the cod and potato mixture in the skillet. Allow the egg to set slightly around the edges (about 30 seconds).
  9. Using a rubber spatula, gently fold the mixture from the edges toward the centre, integrating the ingredients while maintaining a moist, creamy texture. Stop cooking immediately when the eggs are still glossy and slightly underdone.
  10. Stir in the chopped parsley and transfer immediately to warm plates. Garnish generously with the pitted black olives and a final sprinkling of fresh parsley.