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1
Soak the cod overnight in several changes of cool water.
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2
Next day rinse the cod well, discard the skin, then with the fingers tear the cod into fine shreds and set aside.
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3
Lay the potatoes, one at a time, in the feed tube of a food processor fitted with the fine shredding disc and cut them into long thin shreds.
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4
Empty into a large sieve and rinse well under cool water.
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5
Pat potatoes very dry on paper towels.
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6
Meanwhile, heat the corn oil in deep 10-inch skillet or saute pan to 380 degrees, then fry the potatoes in small batches, separating the shreds, 8 to 10 seconds until the color of straw.
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7
With a skimmer lift the potatoes to paper towels to drain.
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8
In a heavy 12-inch skillet (not iron) set over low heat, saute the onions and garlic in the olive oil 2 minutes until they begin to color; turn the heat to its lowest point, cover and steam 20 minutes.
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9
Mix the cod into the onion mixture, cover and steam 10 minutes.
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10
Quickly whisk the eggs with the black pepper until frothy.
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11
Toss half the reserved potatoes with the cod mixture, pour in the eggs and raise the heat to moderate.
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12
Scramble 1 1/2 to 2 minutes until softly set.
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13
Ladle onto a small heated platter, wreathe with the remaining potatoes, sprinkle with parsley, garnish with black olives and serve.
