Preparation

the cod is soaked as usual, the skin and bones are removed and it is shredded with the hands.
cut the potatoes into straw and the onions into very thin slices. chop the garlic.
fry the potatoes in very hot oil only until they brown slightly. run on absorbent paper.
in the meantime, a thick-bottomed pan with olive oil, onion and garlic is brought to the heat and let it simmer slowly until the onion is cooked. at this point, add the shredded cod and stir it with a wooden spoon so that the cod is well impregnated with fat.
add the potatoes to the cod and with the saucepan over the heat the eggs are lightly beaten and seasoned with salt and pepper.
stir with a fork, and as soon as the eggs are in cream, but cooked, immediately remove the pan from the heat and place the cod on a plate or platter.
sprinkle with chopped parsley and serve very hot, accompanied with black olives.

Ingredients

  • 400 g of codfish;
  • 3 tablespoons of olive oil;
  • 500 g of potatoes;
  • 6 eggs ;
  • 3 onions;
  • 1 clove of garlic;
  • parsley;
  • salt ;
  • chili ;
  • oil;
  • Black olives