Skin and bone the cod. Rinse in cold water, then pull into shreds. Pat dry with kitchen paper or a clean tea towel. Peel the potatoes and cut into thin matchsticks. Rinse the cold water and dry thoroughly. Deep-fry in hot sunflower oil until golden brown - do this in several small batches rather than one big one. Drain on kitchen paper. Put the olive oil and garlic into a wide deep frying pan (it should be large enough to take all the ingredients eventually) and warm over a gentle heat for a minute or so, then add the onions. Cook until the onions are translucent and tender, without browning. Add the cod and continue to cook slowly for 5 minutes, stirring constantly. Quickly mix in the potatoes and pepper, then pour in the eggs and add half the parsley. Stir briefly with a fork until the eggs are creamy but not yet solid. Spoon into a serving dish, scatter with the remaining parsley and the olives. Serve immediately.
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|Serving Size: 1 Serving (583g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 375 (56%)|
|Amt Per Serving||% DV|
|Total Fat 41.6g||55 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 17.4g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 1586.2mg||488 %|
|Sodium 533.2mg||18 %|
|Potassium 995.2mg||26 %|
|Total Carbohydrate 23.4g||7 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 20.8g|
|Protein 49.6g||71 %|
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Calories per serving: 664
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