Crispy Salt Cod with Potatoes — Bacalhau à Brás
Around 32% fewer calories and significantly lower fat, oil reduced by half and extra egg whites added to extend the egg mixture, with the authentic shredded salt cod, crispy potato, black olive, and parsley of the classic Portuguese dish fully preserved.
Portuguese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 300g potato matchsticks completely dry with kitchen paper. Slice 1 large onion thinly, mince 3 garlic cloves. Whisk 3 whole eggs with 3 egg whites and black pepper—no salt. Have 400g shredded desalted salt cod, 12 sliced black olives, and fresh parsley ready.
Fry
Heat 1 tsp olive oil in a large non-stick pan over medium-high heat. Fry potato matchsticks in batches 4–5 minutes until golden and crisp. Drain on kitchen paper and set aside.
Saute
In the same pan over medium heat, cook onion 6 minutes until softened. Add garlic, cook 1 minute until fragrant. Add shredded salt cod, stir 2 minutes until heated through.
Build
Reduce heat to low. Add crispy potato to the pan with the cod. Pour egg mixture over and stir gently, continuously for 2–3 minutes until eggs are just set but still slightly creamy—do not overcook.
Plate
Remove from heat immediately. Scatter with black olives and fresh parsley, and serve at once while eggs are warm and creamy.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.