Adapted from Wild Greens and Sardines
Heat about 30ml of oil in a nonstick skillet over medium-high heat and to that add the potatoes and a few pinches of salt and cook, turning occasionally until they begin to brown on all sides, about 6-8 minutes. Remove from pan and place on a rack or paper towel to drain.
Add a tablespoon of oil to the pan, then add the onion and garlic and saute on very low heat for about 5-7 minutes until the onions are translucent.
Add the flaked fish and most of the cooked potatoes, reserving some for serving. Whisk the eggs in a bowl and then add to the pan stirring fairly often until they are just set.
Season with salt and pepper to taste and top with the reserved potatoes and any other garnishes like parsley, hot sauce, or olives.
Servings 0