400g Bacalhau (salted cod), cut into rough pieces
½ cup olive oil
4-5 cloves garlic
1 large red onion
Leek, finely chopped
2 cups silverbeet, chopped
½-1 cup pouring cream
4 large washed potatoes, unpeeled
¼ cup spring onions, chopped
¼ cup thyme, chopped
Add olive oil to hot pan.
Saute onions, garlic and leek.
Season with a little salt.
Rinse the salt from the cod in cold water.
Add cod and silverbeet to the pan and season with pepper. Cook in the pan for a few minutes.
Lightly beat the eggs in a bowl, add the cream and whisk together.
Add the mixture from the pan into the bowl and mix together with the eggs and cream.
Transfer cooked ingredients into a baking dish.
Place potatoes in a large saucepan with salt & enough water to cover the potatoes
Bring to the boil, then reduce heat to low & cook for 30 minutes or until almost tender.
When the potatoes are cool enough to handle, cut into 1 cm thick slices.
Heat a frying pan over high heat & fry the eggs in olive oil and a pinch of salt. Cook for roughly 10 minutes, stirring occasionally.
Add knob of butter to pan, together with spring onions and thyme and stir for a couple of minutes.
Place potatoes into the baking dish and place in pre-heated 200C oven 12-15 minutes.