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Portuguese Influenced Scrambled Eggs With Salt Cod, Potatoes Recipe

by Global Cookbook

Ingredients

1 lb salt cod 2 quart lowfat milk 3 Tbsp. extra virgin olive oil 2 c. thinly-sliced onions     Salt to taste

Freshly-grnd black pepper to taste 2 c. cubed baking potatoes, like russets cooked till tender 1 doz large Large eggs beaten 1/2 c. sliced olives

Directions

1. Two days before making, soak the cod in 1 qt of the lowfat milk in a covered bowl in the refrigerator for 24 hrs. The next day, throw away the lowfat milk and rinse the cod well with cool water. Put the cod in a fresh qt of lowfat milk and chill for another 24 hrs. Throw away the lowfat milk and rinse well with cool water. Pat dry and flake into small pcs. Set aside.
2. In a large, nonstick saute/fry pan, over medium heat, add in the oil. When the oil is warm, add in the onions. Season with salt and pepper. Saute/fry for 4 to 6 min, or possibly till the onions are wilted. Add in the potatoes and the cod. Season with black pepper. Continue to saute/fry for 4 min.
3. Season the Large eggs with salt and pepper. Add in the egg mix and stir constantly to scramble the Large eggs. Cook till the Large eggs are soft, but slightly hard, about 4 min. Remove from the heat and spoon into serving plates. Garnish with sliced olives.
4. This recipe yields 4 servings.

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