Bacalhau à Brás: A Taste of Portugal at Home

Mix the potato matchsticks with olive oil in a metal bowl.

Place the mixture in the air fryer and cook at 400°f / 200°c for 15 to 20 minutes or until just browned on the edges. Stir once after 7 minutes.

Once cooked, keep the air fried matchstick potatoes in the air fryer tray or dry them on a paper towel lined plate until you’re ready to use them.

Heat about 1 1/2 cups of oil in a 10 inch cast iron pan and heat to 375°f / 190°c

Once the oil is heated, gently drop in in the matchstick potatoes. Fry the matchsticks for about 5 to 10 minutes in 2 to 3 batches until just browned on the edges. Drain the fried matchstick potatoes on a paper towel lined plate or a cooling rack until you’re read to use them.

Heat olive oil in a 12-inch fry pan over medium heat.

Cook the onions until softened and translucent. Add the garlic and sauté for one minute until fragrant. Add a small amount of salt to the onion/garlic sauté along with the bay leaves and stir.

Add the salt cod to the fry pan and saute for about 5 minutes until the mixture is incorporated. Add the cilantro and stir.

Add the fried potato matchsticks and cook them until they’re soft.

Turn the heat to low and pour in the egg mixture. Stir constantly until the eggs are incorporated. Remove the mixture from the heat and stir until it’s slightly thick and custard like.

Serve in an oval baking dish or mold individual servings with a ring mold. Garnish with the olives.

Mix the potato matchsticks with olive oil in a metal bowl.

Place the mixture in the air fryer and cook at 400°f / 200°c for 15 to 20 minutes or until just browned on the edges. Stir once after 7 minutes.

Once cooked, keep the air fried matchstick potatoes in the air fryer tray or dry them on a paper towel lined plate until you’re ready to use them.

Heat about 1 1/2 cups of oil in a 10 inch cast iron pan and heat to 375°f / 190°c

Once the oil is heated, gently drop in in the matchstick potatoes. Fry the matchsticks for about 5 to 10 minutes in 2 to 3 batches until just browned on the edges. Drain the fried matchstick potatoes on a paper towel lined plate or a cooling rack until you’re read to use them.

Heat olive oil in a 12-inch fry pan over medium heat.

Cook the onions until softened and translucent. Add the garlic and sauté for one minute until fragrant. Add a small amount of salt to the onion/garlic sauté along with the bay leaves and stir.

Add the salt cod to the fry pan and saute for about 5 minutes until the mixture is incorporated. Add the cilantro and stir.

Add the fried potato matchsticks and cook them until they’re soft.

Turn the heat to low and pour in the egg mixture. Stir constantly until the eggs are incorporated. Remove the mixture from the heat and stir until it’s slightly thick and custard like.

Serve in an oval baking dish or mold individual servings with a ring mold. Garnish with the olives.