1 kg of peeled and grated sweet potato
4 large grated carrots
Oil for frying
1.2 kg of cod, soaked in water for 24 hours (4 fillets)
6 to 8 tablespoons of olive oil
1 large onion, thinly sliced
6 to 8 eggs
Chopped parsley to taste
1 red bell pepper, cut into strips for garnish
Salt to taste
1 kg of peeled and grated sweet potato
4 large grated carrots
Oil for frying
1.2 kg of cod, soaked in water for 24 hours (4 fillets)
6 to 8 tablespoons of olive oil
1 large onion, thinly sliced
6 to 8 eggs
Chopped parsley to taste
1 red bell pepper, cut into strips for garnish
Salt to taste
Fry the sweet potato and carrots in hot oil until they're lightly golden brown
Drain on paper towels and set aside
Soak the codfish for 24 hours
Defrost it
Heat olive oil in a pan
Add the onion and fry for 5 minutes
Add the codfish and simmer for 10 minutes
Add the fried sweet potato and carrots, stirring well
Add the eggs and parsley
Let cook for 2 minutes
Check the seasoning, stir, and cook until the mixture doesn't dry out
Garnish with red bell pepper strips
Serve immediately so the sweet potato and carrots don't lose their crispy texture
Serves 8 portions
Each portion contains approximately 874 calories.
