Ingredients:
Fresh desalted cod ready to cook One onion One potato 3 Eggs Capers Salt Olive oil.
Preparation:
· Peel the potato and cut into very thin strips (potato straws). Fry in a frying pan with a generous splash of very hot oil and, once golden, remove on a napkin to soak up the excess oil.
· In the same pan but with a little less oil, sauté the onion cut into julienne strips. Remove and set aside when it becomes transparent. The three fundamental ingredients of this scramble are now prepared..
· In a frying pan with a splash of oil, put the cod in pieces and, before it is fully cooked, add a handful of fried potatoes, a teaspoon of poached onion and, next, the three eggs. Stir a little until the eggs set., Sprinkle with salt and transfer to the plate where some capers are added on top.. Replaceable with black olives from Aragon.
· A recipe of Portuguese origin that is economical and as simple as it is spectacular. And what better musical accompaniment than something that makes us move our hips!! Los TT Syndicate, direct from Portugal, with his No Money (https://www.youtube.com/watch?v=A3JmPF1LXnY).
ANTONIO HERNANDEZ. Chef PATA NEGRA RESTORÁN, Baron of Sant Petrillo, 3. T.963 890 954
