Bacalhau à Gomes de Sá

Step 1

Fill a medium pot with water, place it on high heat, and wait until large bubbles roll steadily across the bottom and surface, about 8 minutes.

Step 2

While water heats, cut potatoes lengthwise in half, then cut each half into 1/4-inch-thick slices by laying the flat side down and slicing perpendicular to the cutting board.

Step 3

Once water boils, carefully place potato slices into the pot and stir once with a wooden spoon, then simmer until a fork slides through each slice with no resistance, about 12 minutes.

Step 4

Slice onions lengthwise from root to tip into 1/4-inch-thick slabs, then separate the layers by hand so they fall apart into strips.

Step 5

Place a 12-inch cast iron skillet over medium-high heat and pour in 2 tablespoons of olive oil, then wait until it shimmers and slides quickly when tilted, about 90 seconds.

Step 6

Add onion strips to hot oil and stir once every 30 seconds until they turn deep golden brown and smell caramelized, about 8 minutes total.

Step 7

Transfer caramelized onions to a small bowl and set aside, leaving oil and any stuck-on brown bits in the skillet.

Step 8

Drain potatoes in a colander, shaking gently to remove excess water, then return skillet to medium heat and drizzle with remaining 2 tablespoons olive oil.

Step 9

Spread drained potatoes evenly across the bottom of the skillet, pressing gently with a spoon so they lay flat in one layer.

Step 10

Scatter flaked salt cod evenly over potatoes, then scatter black olives across the top in a single layer.

Step 11

Peel hard-boiled eggs, slice them lengthwise in half, then place all halves cut-side-up on top of the olives, spacing them evenly.

Step 12

Top with reserved caramelized onions, spreading them in an even layer across the entire surface of the eggs and olives.

Step 13

Remove from heat, cover the skillet loosely with aluminum foil, and let rest for 2 minutes so flavors meld slightly.

Step 14

Remove foil carefully and slide the casserole onto a serving platter or divide onto four plates while still warm.