Portuguese Influenced Scrambled Eggs With Salt Cod, Potatoes Recipe - Cooking Index
Portuguese Influenced Scrambled Eggs With Salt Cod, Potatoes Recipe - Cooking Index
| 1 lb | Salt cod | |
| 2 x | Milk | |
| 3 tablespoons | Olive oil | |
| 2 cups | Thinly-sliced onions | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 cups | Cubed baking potatoes, like russets - cooked until tender | |
| 1 x | Large eggs - beaten | |
| 1/2 cup | Sliced olives |
Two days before making, soak the cod in 1 quart of the milk in a covered bowl in the refrigerator for 24 hours. The next day, discard the milk and rinse the cod well with cold water. Put the cod in a fresh quart of milk and refrigerate for another 24 hours. Discard the milk and rinse well with cold water. Pat dry and flake into small pieces. Set aside.
In a large, nonstick saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 4 to 6 minutes, or until the onions are wilted. Add the potatoes and the cod. Season with black pepper. Continue to saute for 4 minutes.
Season the eggs with salt and pepper. Add the egg mixture and stir constantly to scramble the eggs. Cook until the eggs are soft, but slightly firm, about 4 minutes. Remove from the heat and spoon into serving plates. Garnish with sliced olives.
This recipe yields 4 servings.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C66) - from the TV FOOD - NETWORK
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