Name: Bacalhau à Gomes de Sá (shredded salt cod with potato, onion and egg)
Total time: 1 h
Yield: 4
Ingredients: 800 g Salt Cod; 880 g Potato; 3 un Onion; 3 dentes Garlic; 4 un Egg; 60 g Olives; 60 ml Olive Oil; 2 folhas Bay Leaf; 1 c/ch Salt; 1 molho Parsley

Method

Boil the salt cod for 10 minutes, drain, remove skin and bones and flake into large flakes.
Boil the potatoes in their skins in salted water for 20 to 25 minutes, until a fork goes in with no resistance. Peel them while still warm and slice about 1 cm thick. At the same time, boil the eggs for 10 minutes from the boil, cool them in cold water and peel.
Soften the sliced onion and sliced garlic in the olive oil with the bay leaf over low heat for 12 to 15 minutes, until the onion is translucent and sweet, without browning.
Fold the potatoes and the cod through the onion base, gently so the slices stay whole, and spread into a baking dish.
Bake at 200°C for about 20 minutes, until the top starts to colour. Adjust the salt and serve with the sliced boiled egg, the olives and chopped parsley.