onions – 100g
garlic – 2 cloves
shredded soaked cod – 600 g
shoestring potatoes – 200 g to 300g
eggs – 4 to 6
parsley
black olives – 50 g

1. In a small pan cook the cod, never letting it boil, for 3 to 5 minutes. Use as little water as possible. (CHECK IF COD IS ALREADY COOKED)
2. Strain the cod, reserving part of the water and remove the bones.
3. In a bowl, lightly beat the eggs with a part of the cooked water (let it cool first).
4. In a large pan over saute the SLICED (half a cm thick) onions in hot olive oil. When onions are soften and getting brown, add chopped garlic.
5. After 2 or 3 minutes let it cool and add the eggs to the cod and mix to avoid scrambled eggs. We are looking for a creamy savoury custard.
6. Add half of the shoestring potatoes and let the potatoes soften a little.
7. Add the cod to the to the pan and stir gently. Keep cod as intact as possible.
8. When eggs are almost cooked, had the rest of the shoestring potatoes and black olives.
9. Serve with parsley and a bit of olive oil.