Set out a scale and the equipment for Bacalhau à brás. Heat to medium-high heat, pan about 375°F / 190°C and give it 5 minutes so the surface is actually hot. Weigh canned tuna in water, potato, egg, yellow onion, kalamata olive, olive oil, flat-leaf parsley, kosher salt. Bacalhau à brás is cooked in Portugal as its own dish. Salt cod is traditional; oil-packed tuna stands in. Fry matchstick potato, then scramble eggs and fish through them. Amounts are scaled for four from foods this library can count, so the nutrition panel comes from those ingredients.
