Ingredients

The following ingredients have 5 Servings
  • Olive oil
  • 2 large Spanish onions (cut in half and then sliced into half moons)
  • 2 bay leaves
  • 4 garlic cloves (minced)
  • Salt and freshly ground pepper
  • 1 3/4 pounds Yukon Gold potatoes (sliced 1/16-to-1/8-inch (1 to 3 mm) thick)
  • 1 1/2 pounds salt cod
  • 2/3 cup pitted Kalamata olives in oil (sliced, plus more for garnish)
  • 6 large hard boiled eggs (4 eggs cut crosswise into 5 or 6 slices each; the remaining 2 eggs cut lengthwise into quarters)
  • 2 tablespoons chopped flat-leaf parsley

Instruction

  • Position a rack in the middle of the oven and crank the heat to 350°F (176°C).
  • Drizzle a good glug of the oil (maybe 3 to 4 tablespoons) in a large skillet and set over medium-high heat. When the oil shimmers, add the onion slices and bay leaves. Cook, covered, stirring occasionally, until the onions are golden and soft, 20 to 25 minutes. Add the garlic and cook 1 minute more. Slide off the heat and let cool slightly.
  • Meanwhile, liberally coat a 2-quart casserole dish with olive oil. Sprinkle the bottom with salt and pepper.
  • Line the bottom with some of the potato slices, overlapping them in concentric circles, creating a flower pattern.
  • Scatter some of the cooked onions and olives over the potatoes.
  • Place some of the chunks of cooked salt cod on top of the olives and potatoes.
  • Top with one sliced hard-boiled egg.
  • Cover with a layer of potatoes and top with a good glug of olive oil and a generous amount of salt and pepper.
  • Continue layering the onions and olives; salt cod; sliced egg; and potatoes, salt, and pepper--ending with potatoes. Occasionally press down on the casserole to make sure the layers are even and flat.
  • Cover the pan with foil and slide it into the oven. Cook until the potatoes are tender when pricked with a fork or skewer, 30 to 60 minutes, depending how many layers you have. Uncover the casserole and continue cooking until the top is lightly browned, about 10 minutes more.
  • Remove the pan from the oven and let the casserole cool slightly. Strew the remaining olives, the parsley, and top with the egg quarters. Proudly carry the pot to the table and wish everyone bom appetite!