|Salted cod||1 Pound|
|Cold water||2 Cup (32 tbs)|
|Olive oil||3 Tablespoon|
|Frozen shoestring potatoes||2 Cup (32 tbs)|
|Onion||1 Large, chopped|
|Eggs||6 , beaten|
|Milk||1⁄2 Cup (8 tbs)|
|Tabasco sauce||3⁄4 Teaspoon|
|Chopped parsley||2 Tablespoon|
|Black olives||1⁄2 Cup (8 tbs)|
|Fresh parsley sprigs||1|
Soak cod overnight in cold water, changing water 3 or 4 times before bedtime; drain and rinse in running water.
Cover fish with water in a large saucepan; bring to a boil. (Taste water; if too salty, replace with fresh.)
Simmer fish, uncovered, 20 minutes, or until fish flakes when tested with a fork; drain, flake fish and set aside.
Heat oil in a large skillet; saute potatoes until golden, about 7 minutes.
Stir in onion; cook until soft.
Add fish; mix well.
Beat eggs in a small bowl; add milk, Tabasco sauce and parsley, mixing well.
Pour egg mixture over fish and potatoes; stir until eggs form soft curds.
Cover and cook over low heat until eggs are set.
Garnish with black olives and fresh parsley sprigs.