Bacalhau à Brás (Codfish Scramble)

Ingredients

• 1 lb salt cod (bacalhau), soaked and shredded
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 lb potatoes, cut into very thin matchsticks (or use store-bought shoestring potatoes)
• 4 large eggs, lightly beaten
• 1/4 cup olive oil
• 1/4 cup chopped fresh parsley
• 1/4 cup black olives, pitted and halved
• Salt and freshly ground black pepper to taste

Instructions

1. If using fresh potatoes, fry them in hot oil until golden and crisp. Drain on paper towels. Set aside. If using store-bought, skip this step.
2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5-7 minutes.
3. Add the shredded salt cod to the skillet and cook, stirring occasionally, for about 5 minutes.
4. Add the fried potato matchsticks to the skillet and mix gently.
5. Pour the beaten eggs over the mixture. Cook, stirring gently like scrambled eggs, until the eggs are just set but still moist.
6. Remove from heat. Season with salt (carefully, as cod is salty) and pepper.
7. Stir in the chopped parsley and garnish with black olives before serving.

What Makes It Special

Bacalhau à Brás is a quintessential Portuguese comfort food, showcasing the nation's love for salt cod ('bacalhau'). Its magic lies in the harmonious blend of textures – the flaky cod, soft onions, crispy potatoes, and creamy eggs – creating a simple yet deeply satisfying dish found in homes and restaurants across Portugal.