Salt Cod with Eggs and Potatoes (Bacalao con Huevos y Patatas)

5 from 2 votes

This delicious and easy recipe for salt cod with eggs and potatoes is one of my favorite Spanish dishes! Whip up this easy meal in only 45 minutes.

Prep Time1

Cook Time45

Total Time1 45

Course: Main

Cuisine: Spanish

Servings: servings

Calories: 1301.32kcal

Warm about 4 tablespoons of olive oil in a heavy pan over medium heat and add the onions and peppers. Cook slowly for about 15 minutes or until caramelized.
Add the shredded cod and sauté for a few minutes, until the cod is mostly cooked.
Crack three eggs over the pan. Sauté the eggs with the rest of the mixture for a couple of minutes, or until about halfway cooked. Take the pan off the heat while you fry the potatoes.
Heat another pan with oil and fry the shoestring potatoes in small batches until crispy. Reserve them in a bowl until all are fried.
Put the cod mixture back on the heat and start adding in the potatoes, handful by handful. Stir gently to mix everything together so the eggs will finish cooking through.
Serve immediately so that the potatoes are still crispy. You can optionally serve with dollops of tomate frito on the side.

If you can't find salt cod, you can substitute with an equal part of shrimp or a lesser quantity of ham or chorizo. I wouldn't use fresh cod here, as I think the fish would become overcooked and mushy, and fresh cod deserves better!
You'll need to buy some salt cod and desalt it beforehand. Here in Spain, you can buy it already desalted, or you can leave it in cold water over 12-48 hours, changing the water every so often. Just taste a little nibble if you're not sure if it's ready to use. If it's still super salty, change the water again.
I prefer to grate the potatoes in advance, though my mother-in-law does this directly over the hot frying oil in the moment.
Crack the eggs ahead of time into a small bowl before pouring them into the pan if you're worried about shells getting in.