Portuguese Bacalhau à Brás with Crispy Potato, Soft Egg and Olives

Instructions

1. 01

   Heat the oven to 425°F (220°C). Toss the potato matchsticks with 1 tsp of the olive oil and a pinch of salt; spread in a single layer on a parchment-lined sheet pan. Bake 14-16 minutes, tossing once at the halfway point, until crisp and golden.

2. 02

   While the potato bakes, season the cod lightly with salt. Bring 2 cm of water to a bare simmer in a small skillet. Slide the cod in, cover, and gently poach for 6-7 minutes until just opaque. Lift onto a plate, drain, and flake into 2 cm pieces with a fork. Discard any skin or pin bones.

3. 03

   In a wider skillet, heat the remaining olive oil over medium. Add the onion and cook 5 minutes, stirring, until soft and pale gold. Add the garlic and cook 30 seconds.

4. 04

   Beat the eggs in a small bowl with a pinch of salt and pepper.

5. 05

   Lower heat to medium-low. Add the flaked cod to the onion and toss for 30 seconds.

6. 06

   Pour the eggs over the cod-onion mixture. Immediately add the crispy potato. Fold gently with a silicone spatula for 60-90 seconds, until the eggs are barely set and creamy — they should still look glossy, not dry.

7. 07

   Transfer to a plate. Scatter the olives, parsley, and scallion. Serve with a lemon wedge.