Heat the oil in a large frying pan and, meanwhile, cut the onion very finely so that it cooks faster (trick number one). Poach it over medium-low heat for 10-12 minutes, stirring from time to time so that it does not burn. We cover with a lid so that the steam generated inside the pan speeds up this step by a few minutes (trick number two).
Beat the eggs and cream (optional) in a bowl and set aside. When the onion is poached, add the crumbs of desalted cod, stir and cook over high heat for a couple of minutes. when the cod has changed color and become opaqueadd the straw potatoes from the bag (trick number three) and stir again until they are integrated.
Add the eggs and cream to the pan, stir and lower the intensity of the heat. we cook over low heat, stirring constantly, for two or three minutes or until the egg is set but still juicy. We adjust the point of salt and pepper and serve with black olives and fresh parsley.
If we want to use Thermomix. Heat the oil in the glass, at varoma temperature for two minutes, spoon speed. Meanwhile, peel the onion and cut it very fine julienne. When the oil is hot, add the onion and program 12 minutes, varoma temperature and speed one.
Add the desalted cod crumbs and program 3 minutes, varoma temperature, turn to the left and speed one. Next add the straw potatoes and program exactly the same: 3 minutes, varoma temperature, turn to the left and speed one.
Meanwhile, we beat the eggs and the liquid cream in the same container and reserve them. Transfer the mixture from the Thermomix to a large frying pan and add the eggs and cream. Stir while curdling the mixture over medium-high heat. Serve hot with some black olives and a little fresh parsley on top.