400 g salt cod
500 g potatoes
1 large onion
6 eggs
Olive oil
Salt and pepper, to taste
Parsley and black olives, to setve
To prepare Portoguese Bacalhau à bras, start by soaking the salt cod for at least 24h, changing the water at least 3 times, then remove the skin and bones, and break it apart with your hands.
Cut the potatoes into matchsticks and the onion into fine rings.
Fry the potatoes in a pan and set them to one side, drying them on kitchen paper.
In a deep pan, sweat the onions until golden, then add the pieces of salt cod, and cook for a few minutes, until it soaks up the oil.
At this stage, add the potatoes and stir whilst adding the lightly beaten eggs with salt and pepper.
Stir for a few minutes, turning off the heat before the eggs solidify and become an omelette.
The Bacalhau à bras has to be served hot, with parsley and black olives.