Comments on: Portuguese Scrambled Eggs with Salt Cod and Potatoes

By: Nuno Matos

Nuno Matos — Fri, 10 Jul 2009 18:01:57 +0000

Instead of matchstick potatoes I prefer to use paille (I don't know how do you refer to them in English, sorry!) On occasion, I add a little bit of garlic to the onions; it enhances the flavours. There's another very similar recipe, called Bacalhau Dourado which was "invented" or made popular at the Elvas Pousada. The diference is you don't use onions. First fry the cod, then the eggs, and ONLY then the potatoes. Black olives, lots of fresh ground black pepper and finely choped parsley are a must. (I prefer the large-leaf parsley we use in Portugal rather than the curly parsley you find in England and North of Europe. Ours is much more perfumed and tasty.)

By: David Leite

David Leite — Fri, 10 Jul 2009 13:57:32 +0000

Nuno, great idea. Readers, try Nuno’s suggestion of adding the matchstick potatoes at the very last minute and let me know if you like it better.

By: Nuno Matos

Nuno Matos — Thu, 09 Jul 2009 18:29:07 +0000

Hello, David. I see this is the classic recipe of Bacalhau à Brás. I used to do it exactly as you mention, with one exception: I use olive oil for the last bit, rather than cooking oil, which I only use to fry the matchstick potatoes.

However, after seeing one of the pousada’s chefs preparing it, I learned a trick that makes it much better tasting–and surprising. The trick is to add the fried potatoes only at the very last moment. That way they keep their crispy bite, and the dish becomes less soggy and lighter. So, you add the eggs to the bacalhau and onions and let it cook over a very low fire for a couple of minutes. Only then do you add the potatoes, and stir it only slightly. It tastes even better! Try it just once, and you’ll never go back to the classic version.

Bom proveito!
Nuno Matos