Alho Francês à Brás - ele gostou imensamente

Quando em Portugal nem sempre eu faça como os Português fazer e este é um exemplo. When in Portugal I do not always do as the Portuguese do, and this is one example.
One of my favourite bacalhau dishes from the reputed 1,001 recipes is the classic Bacalhau à brás.The origin of the recipe is uncertain, but it is said to have originated in Bairro Alto, an old quarter of Lisbon. The noun "Brás" (or sometimes Braz) is supposedly the surname of its creator.The dish is made from shreds of salted cod, onions and thinly chopped fried potatoes mixed in with lightly scrambled eggs. It is usually garnished with black olives and sprinkled with fresh parsley.When the dish is cooked well it is phenomenal.When cooked badly you don´t want to know.Bacalhau is not however to everyones taste.You either love it or hate it.The thespian has a particular aversion to it,calling it the devil´s food.As he likes leeks and eggs I thought I would make this vegetarian version for him and see if he would like it.Ele gostou imensamente.This makes a great brunch dish, simple supper or quick and perfect meal for a student budget.Então, continuando a minha campanha para louvar o alho-Francês seguida é Alho Francês à Brás.

Alho Francês à Brás
1 alho francês grande (só a parte branca)   1 large leek (white part only) 
1 dente de alho      1 clove garlic
1 folha de louro      1 bay leaf
4 ovos XL                4 extra large eggs
300g de batata palha     300g thin potato sticks
Coentros                       fresh Coriander leaves
Azeite                           olive oil
Sal                                Flor de sal
Pimenta branca             white pepper
Noz moscada                 grated nutmeg
Azeitonas pretas            Black olives for garnish

Num tacho com um fio de azeite e a folha de louro refoga-se o alho francês às rodelas bem finas e o dente de alho bem picado até reduzir de volume.
Mistura-se a batata palha e reserva-se.
À parte bate-se os ovos juntamente com uma pitada de sal, noz moscada e a pimenta.
Verte-se na mistura anterior e envolve-se bem e em lume brando, mexendo sempre para não pegar no fundo do tacho.
Acrescenta-se os coentros picados e envolve-se novamente.
Serve-se com azeitonas pretas e polvilha-se com mais coentros ou salsa se preferirem.

Thinly slice the leeks in rounds. Heat a little olive oil in a pan and saute the bay leaf, leeks and finely chopped garlic clove until everything is reduced.Blend in the Potato sticks well and set the pan aside and reserve. In a bowl beat the eggs with a pinch of salt,nutmeg and pepper.Combine this well with the leek and potato mixture and place the pan back on a low heat,stirring constantly so the eggs do not stick to the bottom of the pan.Chop the coriander and add to the pan.
Serve topped with black olives and sprinkle with coriander or parsley if you prefer.