Rehydrate the bacalhau salted cod for 48 hours by soaking in cold water and changing the water every 12 hours
Peel potatoes and slice them with the help of a mandoline
Cut them into matchsticks
Wash under water in order to remove the starc
Dry the potatoes with a cloth
Deep fry at 150C until golden and crispy
Remove the potato from the oil and dry with kitchen roll
Poach the cod in simmering water for 5 minutes
Remove the cod from the water and let it cool slightly before flaking the fish, removing bones and skin
In a pan, heat the olive oil, add the onions and season with salt
Cook the onions slowly until they are very tender
Once tender, add the cod and olives, and mix well
Add the potatoes and stir in order to warm the potatoes
Add the beaten eggs and fold well using the residual heat from the pan
It should be creamy
Add the salt and pepper to season, sprinkle with chives and serve*If you cannot find salted cod in your regular shop you can use the following method to create your own, using fresh cod or alternatively any other white fish like haddock, hake or pollock:
How To make Your Own Salted Cod
Wash and pat dry the fillet of your chosen fish
Cover a tray with a layer of sea salt
Lay the fish on top and cover with the remaining salt and refrigerate for 36 hours
Once cured, the fish need to be soaked in water for 24 hours to remove the excess salt.