Rinse the salt cod, then place it in a large pan or bowl and cover with plenty of cold water. Let it soak for 24 hours, changing the water 2–3 times during this period. (Longer soaking produces a milder tasting fish.) Finally remove the cod and pat it dry. Pull the cod into shreds by scraping it with a fork. Discard any skin and bones. Beat the eggs and set both cod and eggs aside until later. Grate the potatoes and rinse under cold water to remove some of the starch. Drain and place on a plate lined with paper towels to absorb the moisture. Over high heat, heat 4 tablespoons of olive oil or sufficient to cover a frying pan to the depth of about a inch. Add the potatoes and cook them, stirring so the shreds don't clump together too much. When they are golden, remove them to a dish lined with paper towel. Put the onion and garlic in the pan, adding a little more olive oil if necessary. Gently cook the onions and garlic until they are soft but not browned—about 5 minutes. Add the shredded cod to the pan and stir it around with a wooden spoon for 2–3 minutes to break it up. Return the potatoes to the pan. Season the eggs with pepper. Pour them into the pan and stir for about a minute or until the mixture is creamy. Pour onto a heated serving plate and garnish with parsley and olives. Serves 4–6.
¾ pound salt cod 6 eggs 1 pound (about 3 medium) potatoes, peeled 5 tablespoons olive oil (approximate) 3 medium onions, finely chopped 1 clove garlic, minced pepper to taste 3 tablespoons fresh parsley, chopped ¼ pound black olives