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.