Salt cod with shoestring potatoes and eggs

Ingredients

• 450 g desalted shredded salt cod
• 350 g shoestring potatoes
• 6 eggs
• 2 onions
• 2 garlic cloves
• 4 tbsp olive oil
• 80 g black olives
• Parsley and black pepper to taste

Step-by-step method

1. Thinly slice the onions and mince the garlic. Cook gently in olive oil until softened.
2. Add the shredded cod and cook for 5–8 minutes, stirring.
3. Fold in the shoestring potatoes. Add a spoonful of water if the mixture is too dry.
4. Beat the eggs with pepper. Reduce the heat and fold them through until softly set and creamy, not dry.
5. Serve immediately, topped with olives and chopped parsley.