Preparation

• Remove the pits from the black olives and chop them into small, uniform pieces to facilitate their integration into the dish.
• Finely chop the parsley and mix it with the chopped olives. Reserve this mixture in a covered bowl to prevent it from drying out until serving.
• Flake the desalted cod, ensuring that no bones remain, and place it in a bowl for later use.
• Slice the onion into thin strips (julienne) and sauté it in a large pan with a drizzle of hot olive oil (approximately over medium heat) for about 5-7 minutes, or until the onion is translucent and begins to caramelize.
• Halfway through the cooking of the onion, add the garlic slices and continue sautéing for another 2-3 minutes, until the garlic is golden and fragrant.
• When the onion is well sautéed, add the flaked cod to the pan and cook everything together for about 2 minutes, stirring gently so the cod warms up and integrates with the onion.
• Transfer the mixture from the pan to a colander to remove the oil and the moisture released by the cod. Reserve it on a clean plate, covered with plastic wrap to keep it warm.
• Peel the potatoes and slice them into 1/2 cm thick rounds, ensuring that they are all similar in size for even cooking.
• Place the potato slices in a bowl with cold water and rinse them several times, moving them with your hands to remove as much starch as possible for about 5 minutes.
• Drain the potatoes using a colander and then spread them out on a kitchen towel to dry. Use absorbent paper towels to remove any excess water and ensure they are thoroughly dry.
• Heat a large amount of oil in a deep skillet over medium-high heat and fry the potatoes for about 8-10 minutes, turning them occasionally, until they are golden and crispy.
• Remove most of the frying oil from the skillet, leaving just a small amount in the pan, enough to make the stir. Transfer the excess oil to a jar for future dishes. There is no need to remove the potatoes from the skillet.
• Add the sautéed onion and cooked cod to the skillet with the potatoes, gently stirring to combine all the ingredients.
• In a separate bowl, beat the eggs and add them to the skillet, stirring with a silicone spatula to ensure they mix well with the other ingredients.
• Cook lightly over medium heat, continually stirring for about 2-3 minutes, until the eggs are just set, avoiding overcooking them.
• Finally, sprinkle the mixture of parsley and black olives on top, and serve immediately to enjoy the dish hot.