Bacalhau à Brás (Without Cod)

Ingredients

• 1 lb Frozen artichoke hearts
• 1 lb Thinly sliced potato sticks
• 1 medium Onion
• 3 cloves Garlic
• 6 Eggs
• 3 tbsp Olive oil
• 0.5 cup Black olives
• 2 tbsp Fresh parsley
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1Thaw the 1 lb frozen artichoke hearts. Pat them completely dry with paper towels. Shred the thawed artichoke hearts using your fingers or a fork until they resemble small pieces.
2. 2Heat 3 tbsp olive oil in a large skillet over medium heat, about 350°F (175°C). Add the 1 lb thinly sliced potato sticks and cook for 10-15 minutes, stirring occasionally, until they are golden brown and crispy. Remove the potatoes from the skillet and set them aside on a plate.
3. 3Add the medium onion, thinly sliced, and the 3 cloves garlic, minced, to the same skillet. Cook for about 5 minutes, stirring frequently, until the onion is softened and translucent, and the garlic is fragrant.
4. 4Add the shredded artichoke hearts to the skillet with the onion and garlic. Cook for another 5 minutes, stirring occasionally, until the artichoke hearts are heated through and slightly tender.
5. 5While the artichokes are cooking, whisk the 6 eggs in a medium bowl with 0.5 tsp salt and 0.25 tsp black pepper until well combined.
6. 6Pour the whisked eggs over the artichoke mixture in the skillet. Stir constantly with a spatula for 2-3 minutes, until the eggs are lightly scrambled and just set, resembling soft curds.
7. 7Return the cooked 1 lb potato sticks to the skillet. Gently mix them with the egg and artichoke mixture until everything is evenly combined and heated through.
8. 8Serve the Bacalhau à Brás immediately. Garnish the dish with the 0.5 cup black olives and sprinkle with 2 tbsp fresh parsley before serving.

Substitutions

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