Instructions

Desalt the cod some hours before we start preparing the dish. Wash the crumbs in a bowl with plenty of water, drain and leave them to soak in the fridge for 3 or 4 hours, depending on the crumb thickness. We may change water once an hour or one and a half hour. Peel and julienne onion. Once potatoes are peeled, julienne them, what is known as allumette potatoes. The best thing to prepare potato chips is to use a mandolin slicer, if we have it.  Dip chips in a bowl with water to remove the starch to avoid solidification while frying them. Mash garlic cloves with parsley. Start frying the potatoes in a Magefesa Dutch oven with plenty of mild olive oil. Once browned, remove and keep on an absorbent kitchen towel. Heat virgin olive oil in the same Dutch oven. When hot, add onion and poach the whole over medium heat. After 3 or 4 min, add smashed garlic and parsley with a chili pepper.
When the onion is becoming transparent, add spinach leaves, drained cod crumbs, sliced olives and sauté for a couple of minutes. Pour the eggs, softly seasoned and stir until they curdle or until we get the desired texture. Serve it accompanied by red onion salad and bread toasts.  
This recipe is based on the famous Portuguese “bacalhau dourado” or “Bacalhau à Braz”.

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