Leeks à Brás

Leeks à Brás. Thinly sliced and thoroughly washed, Thinly sliced, Reserve a quarter to fold in at the end.

Jaime Oliveira — adaptação

10 + 15 min · 2

Ingredients

• 250 g Thinly sliced and thoroughly washed
• 200 g Thinly sliced
• 150 g Reserve a quarter to fold in at the end
• 100 g Beaten; weigh without shells
• 30 g Olive oil
• 30 g Drained and pitted
• 1 g Table salt
• 0.5 g Ground black pepper

Preparation

1. Wash the leek thoroughly and slice thinly. Peel and thinly slice the onion. Beat the eggs with the salt and pepper. Set aside one quarter of the potato sticks.
2. Heat the olive oil in a wide frying pan over medium-low heat. Add the onion and leek and cook for 10–12 minutes, stirring, until tender and lightly golden.
3. Fold in the remaining potato sticks. Reduce the heat and add the beaten eggs. Stir gently for 2–3 minutes, until the egg has set throughout but the mixture remains moist. Remove from the heat, fold in the reserved potato sticks and serve immediately with the olives.