In a large skillet, add a tablespoon of olive oil and spread it evenly. Once hot, add the onion and leek and sauté over medium heat until golden and soft (about 5 minutes).
Add the carrot, cabbage, and garlic, mixing everything well. Cook over medium heat for 5 to 10 minutes, until the vegetables are tender.
Season with salt and pepper to taste (keeping in mind that the shoestring potatoes may already be salted).
Add 100 g of shoestring potatoes and mix everything well.
Turn off the heat and add the eggs, stirring continuously until you get a creamy texture and everything is well combined (avoid overcooking the eggs so they don’t become dry, like scrambled eggs).
Turn the heat back on to medium and cook briefly until the eggs are fully cooked, while still maintaining a creamy texture.
Remove from the heat and add the remaining shoestring potatoes, mixing well.
Finish with parsley and black olives to taste