Bon Appetit/June 2004

Scrambled Eggs with Salt Cod and Potatoes
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-pound box dried salt cod 7 tablespoons olive oil, divided 1-1/2 pounds russet potatoes, peeled, cut into matchstick-size strips (about 6 cups)
1 large onion, thinly sliced 1 bay leaf 8 large eggs
1/2 teaspoon salt 1/2 teaspoon ground black pepper 4 tablespoons chopped fresh parsley, divided
18 oil-cured black olives



1 Rinse fish; place in bowl. Add enough cold water to cover. Chill overnight, changing water several times.
2 Drain fish. Transfer to large saucepan. Cover with water and bring to boil. Simmer until fish flakes easily, about 15 minutes. Drain and cool. Flake fish, discarding any bones.
3 Heat 4 tablespoons oil in heavy large nonstick skillet over medium-high heat. Add potatoes in batches and saute until crisp and golden, about 7 minutes per batch. Transfer potatoes to paper towels to drain.
4 Add 1 tablespoon oil to same skillet. Add onion and bay leaf and saute until golden, about 15 minutes. Discard bay leaf. Reduce heat to low. Add remaining 2 tablespoons oil to onion slices in skillet. Mix in fish and potatoes. Whisk eggs, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl to blend. Add egg mixture and 3 tablespoons parsley to fish mixture in skillet. Cook over medium heat until eggs are softly set, stirring occasionally, about 3 minutes. Transfer eggs to platter. Garnish with olives and remaining 1 tablespoon parsley.

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