Instructions: Skin and bone the cod. Rinse in cold water, then pull into shreds. Pat dry with kitchen paper or a clean tea towel.

Peel the potatoes and cut into thin matchsticks. Rinse the cold water and dry thoroughly. Deep-fry in hot sunflower oil until golden brown - do this in several small batches rather than one big one. Drain on kitchen paper.

Put the olive oil and garlic into a wide deep frying pan (it should be large enough to take all the ingredients eventually) and warm over a gentle heat for a minute or so, then add the onions. Cook until the onions are translucent and tender, without browning. Add the cod and continue to cook slowly for 5 minutes, stirring constantly. Quickly mix in the potatoes and pepper, then pour in the eggs and add half the parsley. Stir briefly with a fork until the eggs are creamy but not yet solid. Spoon into a serving dish, scatter with the remaining parsley and the olives. Serve immediately.

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