First make sure your cod is properly desalted

Hand shred the cod, making sure to remove any small bones left inside

Slice the onions and peppers into thin rings

Grate the potatoes with a box grater into shoestrings (I prefer to do this in advance, though my mother-in-law does this directly over the hot frying oil in the moment)

Warm about 4 tablespoons of olive oil in a heavy pan over medium heat and add the onions and peppers

Cook slowly for about 15 minutes or until caramelized

Add the shredded cod and sauté for a few minutes, until the cod is mostly cooked

Crack three eggs over the pan (or crack ahead of time into a small bowl and add -- if you're worried about shells)

Sauté the eggs with the rest of the mixture for a couple of minutes -- until about halfway cooked

Take the pan off the heat while you fry your potatoes

Heat another pan with oil and fry the shoestring potatoes in small batches until crispy -- reserve in a bowl until all are fried

Put the cod mixture back on the heat and start adding in the potatoes, handful by handful

Stir gently to mix everything together, and while you are doing this the eggs will finish cooking through

Serve immediately so that the potatoes are still crispy