Recipe by Carlos Fuster
600 gr of crumbled cod
1 sweet onion
1 clove garlic
In addition to
8 green olives
Black olive pâté from M de Molina
1º Peel the potatoes and cut them into straws and wash them in cold water until all the starch is removed, dry them and drain them and fry them over medium heat until they are golden brown and drain them and reserve them.
2º Cut the onions and minced garlic in julienne strips and poach, meanwhile we scald the cod in hot water and add to the onion, sauté for a couple of minutes and add half of the fried potatoes and the eggs without beating and over a very low heat we make a scrambled egg, season with salt and pepper and sprinkle a little chopped parsley.
3º And we plate the scrambled eggs with cod and decorate with a little more straw potatoes and olives cut into slices and decorate with fresh herbs (basil, mint, rosemary…)