Scrambled Eggs With Salt Cod And Potatoes

Soak salt cod in water for 24 hours, changing water 2 times.

Bring a medium pan of water to a boil. Add salt cod, and simmer for 5 minutes. Drain.

Heat 4 tablespoons olive oil in a saucepan. Add garlic and salt cod, breaking it into walnut-size pieces with a wooden spoon. Simmer over medium-low heat, stirring occasionally, until salt cod has absorbed oil and garlic has softened, about 10 minutes. Remove from heat, season to taste with salt (if needed) and let cool.

Pour one inch of canola oil into a medium saucepan. Heat to 280 degrees F. Add as many potatoes as will fit comfortably without lowering temperature of oil. Fry until potatoes are tender but not browned, about 5 minutes.

Drain on paper towels and season lightly with salt. Repeat with remaining potatoes.

Crack eggs into a bowl, and set near stove. Place a 12-inch nonstick saute pan over medium-high heat. Add remaining 2 1/2 tablespoons olive oil. When it shimmers, add 3/4 cup salt cod and the potatoes, scattering them around pan. Once they are hot, add parsley.

Working quickly, pour eggs into pan and stir vigorously with a wooden spoon or spatula. Eggs should just set and should not brown.

While they are still a little wet, pour eggs onto a serving dish. They will continue cooking on the way to the table.