-
1
Gently rinse the salt cod under cold water to remove any surface salt.
-
2
Soak overnight in cold water (12 to 18 hours) in the fridge, changing the water twice.
-
3
Drain the fish, gently rinse again under cold water, then pat dry with paper towels.
-
4
Shred the fish into bite-sized strips.
-
5
Using a cheese grater or the grater attachment of a food processor, grate the potatoes into shreds.
-
6
Soak in cold water for 5 minutes, then drain and rinse thoroughly and pat dry with paper towels.
-
7
Warm the lard or duck fat in a large skillet on medium-high heat until shimmering.
-
8
Add half of the potatoes and pan-fry, stirring often to keep the potatoes from sticking together; remove with a slotted spoon when they turn golden brown, about 5 minutes, and set aside to cool on paper towels.
-
9
Repeat this process with the other half of the potatoes.
-
10
Reduce heat to medium and discard all but 1 tablespoon of the cooking fat.
-
11
Add the chopped onion and saffron to the skillet and saute until the onion is translucent, about 5 minutes.
-
12
Add the fish and pepper; gently stir to combine.
-
13
Allow to saute until the fish is softened, 3 to 5 minutes.
-
14
Add half of the fried potatoes, stirring to combine, then pour the beaten eggs over everything.
-
15
Scramble the eggs until cooked, stirring occasionally, about 3 minutes.
-
16
Stir in the parsley and the other half of the potatoes; add the black olives and serve.
