Portuguese Influenced Scrambled Eggs with Salt Cod, Onions and Potatoes

1. 1

   Two days before making, soak the cod in 1 quart of the milk in a covered bowl in the refrigerator for 24 hours.

2. 2

   The next day, discard the milk and rinse the cod well with cold water.

3. 3

   Put the cod in a fresh quart of milk and refrigerate for another 24 hours.

4. 4

   Discard the milk and rinse well with cold water.

5. 5

   Pat dry and flake into small pieces.

6. 6

   Set aside.

7. 7

   In a large, nonstick saute pan, over medium heat, add the oil.

8. 8

   When the oil is hot, add the onions.

9. 9

   Season with salt and pepper.

10. 10

    Saute for 4 to 6 minutes, or until the onions are wilted.

11. 11

    Add the potatoes and the cod.

12. 12

    Season with black pepper.

13. 13

    Continue to saute for 4 minutes.

14. 14

    Season the eggs with salt and pepper.

15. 15

    Add the egg mixture and stir constantly to scramble the eggs.

16. 16

    Cook until the eggs are soft, but slightly firm, about 4 minutes.

17. 17

    Remove from the heat and spoon into serving plates.

18. 18

    Garnish with sliced olives.

* Per serving · 4 servings · Values may vary.

No additional tips available.