Bacalhau à Brás

• 400 g dried salt cod (bacalhau), or ready-soaked salt cod
• 500 g potatoes
• 2 onions, thinly sliced
• 3 cloves garlic, sliced
• 6 eggs
• 4 tbsp olive oil
• 500 ml sunflower oil, for frying
• 1 bay leaf
• 60 g black olives
• Small bunch flat-leaf parsley, chopped
• 1/4 tsp ground black pepper

Contains: fish, egg. Check product labels: brands differ.

1. 1One to two days ahead, soak the salt cod: rinse it, cover with plenty of cold water and keep it in the fridge for 24 to 48 hours (thick pieces need the longer time), changing the water 3 or 4 times a day. It is ready when a flake tastes only lightly salty. Ready-soaked cod skips this step.
2. 2Drain the cod, remove the skin and bones and shred it into fine flakes with your fingers.
3. 3Peel the potatoes and cut them into very thin matchsticks. Rinse, dry well on a cloth and fry in the hot sunflower oil in batches until pale golden. Drain on kitchen paper.
4. 4In a wide pan, warm the olive oil and cook the onions, garlic and bay leaf gently for about 10 minutes, until soft and golden. Remove the bay leaf.
5. 5Add the cod and stir for 3 to 4 minutes, then add the potato straws and mix.
6. 6Beat the eggs with the pepper, pour them in over a low heat and stir until just set and still creamy. The cod is salty, so taste before adding any salt.
7. 7Scatter with the parsley and olives and serve at once.