Portugese Influenced Scrambled Eggs With Salt Cod, Onions

1 Pound Salt cod
2 Quart Milk
3 Tablespoon Olive oil
2 Cup Thinly sliced onions
Salt
Freshly ground pepper
2 Cup Cubed Idaho potatoes; cooked until tender
1 Dozen large eggs; beaten
1/2 Cup Sliced olives

Two days before serving, 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.

Yield: 4 servings