Two days before making, soak the cod in 1 quart of the milk in a covered bowl in the refrigerator for 24 hours. The next day, discard the milk and rinse the cod well with cold water. Put the cod in a fresh quart of milk and refrigerate for another 24 hours. Discard the milk and rinse well with cold water. Pat dry and flake into small pieces. Set aside.
In a large, nonstick saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 4 to 6 minutes, or until the onions are wilted. Add the potatoes and the cod. Season with black pepper. Continue to saute for 4 minutes. Season the eggs with salt and pepper. Add the egg mixture and stir constantly to scramble the eggs. Cook until the eggs are soft, but slightly firm, about 4 minutes. Remove from the heat and spoon into serving plates. Garnish with sliced olives.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1003.14 Kcal (4200 kJ)
Calories from fat	400.77 Kcal
		% Daily Value*
Total Fat	44.53g	69%
Cholesterol	51.05mg	17%
Sodium	1131.19mg	47%
Potassium	878.27mg	19%
Total Carbs	125.04g	42%
Sugars	27.1g	108%
Dietary Fiber	8.45g	34%
Protein	27.53g	55%
Vitamin C	97.2mg	162%
Iron	0.3mg	1%
Calcium	669.3mg	67%

Amount Per 100 g
Calories	122.26 Kcal (512 kJ)
Calories from fat	48.85 Kcal
		% Daily Value*
Total Fat	5.43g	69%
Cholesterol	6.22mg	17%
Sodium	137.87mg	47%
Potassium	107.04mg	19%
Total Carbs	15.24g	42%
Sugars	3.3g	108%
Dietary Fiber	1.03g	34%
Protein	3.36g	55%
Vitamin C	11.8mg	162%
Calcium	81.6mg	67%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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