Heat 7 tablespoons of olive oil in a large skillet. Fry 680g of russet potatoes, cut into matchsticks, in batches until golden and crisp, and drain on paper towels.
In the oil left in the pan, cook 1 large thinly sliced onion and 1 bay leaf until golden. Remove the bay leaf.
Stir in 450g of salt cod, soaked overnight, cooked and flaked, and the potatoes.
Whisk 8 large eggs with ½ teaspoon of salt, ½ teaspoon of black pepper, and most of 4 tablespoons of chopped flat-leaf parsley. Pour into the pan and stir gently over low heat until softly set.
Top with 18 black olives and the remaining parsley.
