Bacalhau à Brás (Codfish à Brás)

Ingredients:

• 500g salted codfish
• 500g potatoes, thinly sliced
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 4 eggs
• 1/4 cup olive oil
• Salt and pepper to taste
• Fresh parsley, chopped
• Black olives for garnish

Instructions:

1. Desalting the Codfish: Soak the salted codfish in water for at least 24 hours, changing the water 2-3 times.
2. Cooking the Codfish: Once desalted, boil the codfish for about 10 minutes, then drain, remove skin and bones, and shred the fish.
3. Preparing the Potatoes: Fry the thinly sliced potatoes in hot oil until golden and crispy. Drain on paper towels and set aside.
4. Sautéing: In a large pan, heat olive oil and sauté the onions and garlic until soft and golden.
5. Combining Ingredients: Add the shredded codfish to the pan and cook for a few minutes. Then add the fried potatoes and mix well.
6. Cooking the Eggs: Beat the eggs in a bowl and pour over the codfish mixture. Stir continuously over low heat until the eggs are cooked but still creamy.
7. Serving: Season with salt and pepper to taste. Garnish with chopped parsley and black olives. Serve hot.