Bacalhau à Brás

Ingredients

• eggs4 large, beaten (about 200 g)
• canned tuna in water, drained120 g (about 1 can)
• potato2 medium (300 g), cut into thin matchsticks
• onion1 medium (100 g), thinly sliced
• garlic2 cloves (6 g), minced
• olive oil5 tbsp (75 ml), divided
• black olives8, pitted and halved (30 g)
• fresh parsley2 tbsp, chopped (8 g)
• saltto taste
• black pepper1/4 tsp (0.5 g), or to taste

Method

1. 1

   Pat the potato matchsticks dry. Heat 4 tbsp oil in a wide nonstick pan over medium heat. Fry, tossing every minute, until golden and crisp, 12 to 15 minutes. Lift out and season with salt.

2. 2

   In the same pan add the remaining 1 tbsp oil and the onion. Cook over medium heat until soft and pale gold, 5 to 6 minutes, with a small pinch of salt.

3. 3

   Stir in the garlic and cook until fragrant, about 30 seconds, taking care it does not brown.

4. 4

   Add the drained tuna, breaking it up with a fork, and warm through for 2 minutes. Season with the black pepper.

5. 5

   Return the fried potatoes to the pan and toss gently with the tuna and onion for 1 minute. Lower the heat right down.

6. 6

   Pour in the beaten eggs with a pinch of salt. Stir slowly and constantly until just softly set and creamy, 2 to 3 minutes, then remove from the heat while still slightly loose.

7. 7

   Scatter the olives and parsley over the top and serve at once, while the eggs are still warm and creamy.