Potatoes in parsley and garlic sauce with hard-boiled eggs

Cover the eggs with water by about half an inch in a saucepan and bring to a boil over high heat.

At the boil, cover, turn off the heat and leave 11 to 12 minutes for hard-boiled eggs.

Thinly slice the onion and garlic, roughly chop the parsley, and cut the peeled potatoes into rounds a centimeter thick.

Heat the olive oil in a large fry pan over medium heat.

Add the onion and garlic and saute, stirring every minute or so, 4 to 5 minutes until the onion is translucent.

Add the flour and stir continuously about 2 minutes to cook off its flavor.

Add the white wine and simmer about 3 minutes to cook off the alcohol.

Add the potatoes and parsley, season with sea salt and black pepper, and add broth to barely cover.

Bring to a boil over high heat, cover, lower to low-medium and cook 20 to 25 minutes until the potatoes are just cooked through; a toothpick should go in with a little resistance.

Add the frozen peas, cover and cook 2 to 3 minutes more until tender.

Take off the heat and serve from the pan or a serving dish, garnished with the hard-boiled eggs.