Leeks à Brás
Leek à Brás is a variation of the popular Portuguese dish Bacalhau à Brás, in which leek sliced into rounds is used instead of shredded dried cod. It’s a tasty, simple, and easy-to-make recipe, and as a bonus, it’s vegetarian, which is uncommon in traditional Portuguese recipes.
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.