Salt cod, potatoes and eggs - popular in both Spain and Portugal, where it is known as Bacalhau à Brás. The salt cod needs to be soaked for at least twenty-four hours, changing the water four times.
Season the beaten eggs with salt and pepper.
Cook the cod in a saucepan with water, then drain, remove any skin and bones and flake it with a fork.
Fry the potato strips in hot oil until golden, then drain and set aside.
Add the olive oil to a large frying pan and sauté the onions and garlic until lightly browned, then add the cod and cook over a low heat for about five minutes, stirring occasionally.
Add the fried potatoes and mix gently, then add the beaten egg and stir well until the eggs are cooked.
Serve, garnished with the chopped parsley and olives.
4 servings