Leek à Brás is a variation of the popular Portuguese Bacalhau à Brás, a typical dish from Portugal. In this recipe, the shredded salted cod is replaced by sliced leeks. It’s a flavorful, simple, easy-to-make option, and as a bonus, it’s vegetarian, which is relatively rare in traditional Portuguese recipes.
This recipe, based on the Bacalhau à Brás dish, dates back to a tavern cook named Brás from the Mouraria neighborhood in Lisbon. Today, Bacalhau à Brás is one of Portugal’s most popular cod dishes. Inspired by this recipe, dishes like Leek à Brás and Chicken à Brás were created, which have also become very popular and are often served as daily specials in restaurants.
Leek à Brás is a delicious vegetarian twist on the traditional Bacalhau à Brás, making it a perfect dish for large gatherings. If you’re looking to plan a family reunion, considering diverse meal options like this ensures that everyone at the table has something tasty to enjoy.
Next, we explain how to prepare this delicious Portuguese Leek à Brás recipe.

Want to learn how to make the traditional Bacalhau à Brás recipe? See the recipe below.
Ingredients for Leek à Brás
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 2-3 leeks, sliced
- 200 g French fries (or shoestring fries)
- 4 eggs
- Salt to taste
- Pepper to taste
- 1 bunch of parsley
- 6 or more black olives to taste

Tools Needed
- Large frying pan
- Fork
- Wooden spoon or spatula
- Knife
- Bowl for beating the eggs

Preparation
- Servings: 2 large or 3 medium
- Total preparation time: 30 minutes (including prep and cooking)
- Difficulty: Easy
Leek à Brás – Easy Step-by-Step Recipe
- Preparation of Ingredients:
- Slice the onions, garlic, and leeks into thin rounds (only the white part).
- Beat the 4 eggs until the yolks and whites are well mixed.
- Chop the parsley to use at the end.


- In a large frying pan, add a tablespoon of olive oil and spread it evenly. Once hot, add the onion, garlic, and leeks, and sauté over medium heat until golden brown (about 5 minutes).

- Season the sauté with salt and pepper to taste, keeping in mind that the French fries may already be salty.
- Add half of the French fries and mix well.

- Turn the stove back on to medium heat and let the eggs cook until done. It should have a creamy texture.
- Remove from the stove and add the remaining French fries. Mix everything together.


- Add the black olives and parsley, and it’s ready to serve.

Side Dishes and Serving
Leek à Brás pairs very well with a salad of lettuce, onion, and tomato.
As for wines, we recommend a dry, fresh white wine, such as Vinho Verde from the Minho region, which is an excellent choice.
Tips and variations
You can add a little butter to the sauté to enhance the flavor of the leeks., but it won’t be vegetarian anymore.
When cooking, add half of the straw potatoes first, and the rest at the end. This will ensure the dish stays crispy.
Variations: The original recipe is Bacalhau à Brás, but we find this version even tastier, as the flavors blend together beautifully. You can also make it with other vegetables and create a “vegetables à Brás” using julienne-cut vegetables like carrots, savoy cabbage, or whatever you prefer. This is a very versatile recipe and an excellent option for a vegetarian meal.

Storage and Reuse
Leek à Brás is equally delicious the next day, so you can make a larger batch and enjoy it in the following days.
It should be stored in the refrigerator in an airtight container for 2 to 3 days. It can also be frozen in a well-sealed container for up to 2 months. However, keep in mind that both in the refrigerator and freezer, the straw potatoes tend to lose their crispy texture.
To maintain the crunch, you can add more straw potatoes when serving, without needing to cook them.

Conclusion
This is a delicious, simple, and quick-to-make Portuguese vegetarian recipe. If you enjoyed this recipe and are not vegetarian, try our version of Bacalhau à Brás.
Give this recipe a try—it will surely become a classic in your culinary repertoire.
Bon appetite!

Leeks à Brás
Equipment
- 1 Large Frying Pan
- 1 Fork
- 1 Wooden spoon or spatula
- 1 Knife
- 1 Bowl for mixing eggs
Ingredients
- 1 medium onion
- 1 tbsp tablespoon olive oil
- 2-3 Leeks
- 200 g shoestring fries
- 4 eggs
- Salt to taste
- ground black pepper to taste
- bunch of parsley
- 6-10 Black olives The quantity is to taste.
Instructions
- Slice the onions, garlic, and leek into thin rounds (use only the white part of the leeks)
- Whisk the four eggs until the yolks and whites are well combined.
- Chop the parsley to use at the end.
- Add a tablespoon of olive oil to a large skillet and spread it well. Let it heat, then add the onion, garlic, and leek. Sauté over medium heat until golden (about 5 minutes).
- Season the sauté with salt and pepper to taste, keeping in mind that the straw potatoes may already be salted.
- Add half of the straw potatoes and mix everything well.
- Turn off the heat and add the beaten eggs, stirring constantly until the eggs are creamy and everything is well incorporated. (Do not let the eggs fully cook.)
- Turn the heat back on to medium and let the eggs cook until done. The texture should be creamy.
- Remove from the heat and add the remaining straw potatoes. Mix everything well.
- Add black olives and parsley, and it’s ready to serve.
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