Bacalao a la Brasa

Preparation

1. Remove the pits from the black olives and chop them into small, uniform pieces to facilitate their integration into the dish.
2. 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.
3. Flake the desalted cod, ensuring that no bones remain, and place it in a bowl for later use.
4. 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.
5. 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.
6. 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.
7. 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.
8. Peel the potatoes and slice them into 1/2 cm thick rounds, ensuring that they are all similar in size for even cooking.
9. 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.
10. 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.
11. 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.
12. 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.
13. Add the sautéed onion and cooked cod to the skillet with the potatoes, gently stirring to combine all the ingredients.
14. 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.
15. Cook lightly over medium heat, continually stirring for about 2-3 minutes, until the eggs are just set, avoiding overcooking them.
16. Finally, sprinkle the mixture of parsley and black olives on top, and serve immediately to enjoy the dish hot.