Salt Cod with Eggs and Potatoes (Bacalao con Huevos y Patatas)

Components 14 ounces salt cod (desalted and shredded with bones removed) oil for sautéing and frying (ideally olive oil or a neutral vegetable oil) 2 large onions (sliced into rings) 1 large green pepper (sliced) 3 large eggs 4 fist-sized potatoes (grated into shoestrings) Method Warm about 4 tablespoons of olive oil in a heavy pan over medium heat and add the onions and peppers. Cook slowly for about 15 minutes or until caramelized.

Add the shredded cod and sauté for a few minutes, until the cod is mostly cooked. Sauté the eggs with the rest of the mixture for a couple of minutes, or until about halfway cooked. Take the pan off the heat while you fry the potatoes.

Heat another pan with oil and fry the shoestring potatoes in small batches until crispy. Put the cod mixture back on the heat and start adding in the potatoes, handful by handful.

Stir gently to mix everything together so the eggs will finish cooking through. Serve immediately so that the potatoes are still crispy. You can optionally serve with dollops of tomate frito on the side.