Step 1

Flake the fish, discarding any bones.

Step 2

Heat 4 tablespoons of the oil in a heavy, large nonstick skillet over medium-high heat. Add the potatoes in batches and saute until crisp and golden, about 7 minutes per batch. Transfer the potatoes to paper towels to drain.

Step 3

Add 1 tablespoon of the oil to the same skillet. Add the onion and bay leaf and saute until golden, about 15 minutes. Discard the bay leaf.

Step 4

Reduce the heat to low. Add the remaining 2 tablespoons oil to the onion slices in the skillet. Mix in the fish and potatoes.

Step 5

Whisk the eggs, the 1/2 teaspoon salt, and the 1/2 teaspoon pepper in a large bowl to blend. Add the egg mixture and 3 tablespoons of the parsley to the fish mixture in the skillet. Cook over medium heat until the eggs are softly set, stirring occasionally, about 3 minutes.

Step 6

Transfer the eggs to a platter. Garnish with the olives and the remaining 1 tablespoon parsley.