Portuguese Influenced Scrambled Eggs With Salt Cod, Potatoes

Recipe Ingredients

1 lb	454g / 16oz	Salt cod
2		Milk
3 tablespoons	45ml	Olive oil
2 cups	125g / 4.4oz	Thinly-sliced onions
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	474ml	Cubed baking potatoes, like russets - cooked until tender
1		Large eggs - beaten
1/2 cup	118ml	Sliced olives

Recipe Instructions

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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