Prepare the cod: Soak the salted cod in water for at least 24 hours, changing the water every 6-8 hours. After soaking, drain, remove the skin and bones, and shred the cod into small pieces.

1. Fry the potatoes: Heat olive oil in a frying pan over medium heat. Fry the potatoes until golden and crispy, about 5-7 minutes. Remove from the pan and set aside on paper towels to drain excess oil.
2. Sauté the onions and garlic: In the same pan, sauté the onion until golden, about 5-7 minutes. Add garlic and cook for another 1-2 minutes until fragrant.
3. Add the cod: Add the shredded cod to the pan with onions and garlic. Cook for about 5 minutes, stirring occasionally, until the cod is heated through and starts to brown.
4. Add the potatoes: Gently fold the fried potatoes into the cod mixture, combining carefully to avoid breaking the potatoes.
5. Scramble the eggs: In a separate bowl, beat the eggs with a pinch of salt and pepper. Pour the beaten eggs over the cod and potato mixture, stirring gently for 2-3 minutes, until the eggs are soft and creamy, similar to scrambled eggs.
6. Garnish and serve: Once the eggs are cooked to your liking, remove from heat. Sprinkle with chopped parsley and garnish with black olives (if using). Serve hot with extra olives or a side salad if desired.