Cooking Mode

1. Start by cutting the onion into half-moons; 
2. In a saucepan, sauté the onion with a drizzle of olive oil. Let it sauté until the onion becomes translucent. Flake the cod if the pieces are too large; 
3. Next, add the shredded cod and let it sauté for a few minutes. Stir occasionally to prevent it from sticking;
4. Beat the eggs, seasoning them with salt and pepper;
5. Add a little of the shoestring potatoes to the cod and let it sauté for a few more minutes; 
6. Add the beaten eggs and the remaining potato sticks to the mixture, and stir for just 2 minutes. Serve with chopped parsley and black olives.