Add the eggs into a sauce pan, fill with water to ½ inch (1.25 cm) above the eggs and heat with a high heat, when it comes to a boil place a lid on the pan and turn off the heat, let the eggs sit for 11 to 12 minutes and then drain

Meanwhile, thinly slice the onion, thinly slice the garlic and cut the potatoes (peeled) into rounds that are 1 cm thick (a little over a ¼ inch)

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes add in the sliced onion and garlic, mix with the olive oil, after 4 to 5 minutes and the onion is translucent, add in the flour, mix continuously, after 2 minutes add the white wine, mix together and then simmer

Once the alcohol has cooked off from the wine, about 3 minutes, add in the sliced potatoes, chopped parsley, season with sea salt & black pepper and add in the broth, raise to a high heat and gently mix together

When the broth comes to a boil, place a lid on the pan and lower to a low-medium heat

After 20 to 25 minutes and the potatoes are cooked through, add the frozen peas and once again cover the pan, simmer for 2 to 3 minutes or until the peas are tender, then remove from the heat

Transfer the potatoes into a large serving dish and garnish with the hard boiled eggs cut in half, enjoy!