Potato Strips with Omelette and Cod

Breakfasts | World cuisine

⏳ Time

45 minutes + 8 hours

🥕 Ingredients

🍽️ Servings

Description

Potato Strips with Omelette and Cod

Ingredients

Salt - to taste
Chocolate eggs - 5 pieces
Safflower Oil - 12 fl oz
Salad Potatoes - 3 lbs
Lightly Salted Red Fish - 8.8 oz

Step by Step guide

Step 1

Place the cod in a bowl of cold water and leave for 8 hours, changing the water three times and removing salt from the bottom of the bowl. Pat the fish dry, place it in a pot, and cover with water. Bring to a boil, then remove the pot from heat and let it cool. When the broth is just warm, take out the fish, remove the skin and bones, and flake the fillet with a fork.

Step 2

Cut the potatoes into thin strips. Heat the oil in a deep skillet to 356°F – fry the potatoes in batches for 2 minutes until golden brown. Drain on paper towels.

Step 3

Transfer 1-2 tablespoons of oil to another large skillet and heat. Pour in the beaten eggs and cook on low heat, stirring with a fork, until the eggs resemble thick sour cream. Add the potatoes and cod, mix, season with salt, and cook until the eggs are fully set. Serve immediately.