Salt cod with eggs and straw potatoes (Bacalhau à Brás)

1. Soak the dried salt cod in cold water for 24-48 hours, changing the water 3-4 times; then remove the skin and bones and shred the flesh into thin strands with your fingers.

2. Peel the potatoes and cut them into matchstick-thin strips (with a mandoline or the coarse side of a grater); rinse in cold water, dry thoroughly and fry in batches in the oil for 3-4 minutes until golden and crisp, then drain on kitchen paper.

3. In a large frying pan, soften the thinly sliced onions and sliced garlic in 2 tablespoons of oil for 8-10 minutes until translucent.

4. Add the cod and cook, stirring, for 3-4 minutes, then mix in about two-thirds of the fried potatoes.

5. Lightly beat the eggs, season with pepper, pour into the pan and cook over a low heat, stirring constantly, just until creamy and set – don't let it dry out; it should stay soft, like creamy scrambled eggs.

6. Serve immediately, scattered with black olives, chopped parsley and the remaining crisp potatoes.

Tip: The cod is already salty, so only add salt after tasting; if you're in a hurry, shop-bought straw potatoes are fine instead – that's perfectly accepted in Portugal too.