Name: Peas with Potatoes and Spring Onion - Forki
Yield: 4 servings
Ingredients: peas (tender seasonal and preferably tear peas); 3 potatoes; 2 cloves sliced garlic; 3 spring onions; 2 hard eggs; black pepper; 2 clove; grated nutmeg; oil - salt

Peas with Potatoes and Spring Onion - Forki

Sweet and tender peas combined with soft potatoes and nestled on a bed of sautéed spring onion and sliced garlic, adding a subtle and aromatic touch.

Ingredients

Servings:

Ingredients

peas (tender seasonal and preferably tear peas)
3 potatoes
2 clovessliced garlic
3 spring onions
2 hard eggs
black pepper
2 clove
grated nutmeg
oil - salt

Nutritional Information

Per Serving (Approx.)

Calories

234 kcal

Protein

13 g

Fat

6 g

Carbohydrates

35 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

All at once (except the peas) and all cold

Add a little oil to the pot, heating it over medium heat.
Cover the bottom of the pot with thinly sliced potatoes, ensuring it is all well-covered.
Evenly scatter the sliced garlic cloves over the top.
Add the julienned spring onion, distributing it evenly over the potatoes and garlic.
Crush in a mortar the cloves, a bit of nutmeg, a pinch of black pepper, and a pinch of salt, and sprinkle it over the onion.
Add just enough water to cover all the ingredients, cover with the lid, and turn the heat to medium-high.
Let it boil until the potatoes are almost cooked, approximately 15-20 minutes.
Then, scatter the peas over the top, put the lid back on, and cook for a few minutes.
Cook for about 4-5 minutes if the peas are fresh and tender.
Cook for about 8-9 minutes if the peas are frozen or larger in size.
When the potatoes are cooked, remove a couple of ladles of the mixture, including all ingredients, blend them with an immersion blender, and return them to the pot to thicken the entire preparation.
Arrange the hard-boiled eggs halved on top of the preparation as decoration.
Cover the pot and let it simmer for 1 more minute.
Turn off the heat and let it rest covered for a few minutes before serving to allow all the flavors to meld.

Recommendations & Tricks

Note: If using frozen peas, take them directly from the freezer right before adding them to the pot, when the potatoes are almost cooked.
In a medium-sized pot, add a generous amount of olive oil, just enough to lightly cover the bottom.
Slice the potatoes into rounds approximately 0.5 cm thick and place them evenly at the bottom of the pot.
On top of the potatoes, distribute the sliced garlic so that it is well spread out.
Cut the spring onions into julienne strips and scatter them over the garlic.
In a mortar, crush 3 cloves, a bit of nutmeg, a pinch of black pepper, and a pinch of salt until you achieve a fine and homogenous mixture; add it over the onions.
Pour enough water into the pot to just cover the ingredients, cover with a tight-fitting lid, and turn the heat to medium intensity.
Let it cook over medium-low heat until the potatoes are tender, stirring occasionally to ensure they do not stick to the bottom.