Bacalhau à Gomes De Sá /Cod & Potato Cape Verd

Preheat your oven at 400°F (200°C).

Hard boil your eggs in the potato water.

Cover the peeled potatoes in water and boil until they are just cooked though, then drain the water and cut them into thin slices and then cut them further into approximately 1 inch x 1 inch ( 2.5 cm x 2.5 cm) bits. It doesn't have to be really precise, just so that the potato slices are in small bits roughly all the same size.

Put the olive oil into a fry pan and gently saute the onion and garlic until golden but not browned.

Peel the hard boiled eggs and roughly chop 5 of them, but carefully slice the last egg into rounds for decoration.

Mix, but don't mash! the flaked, cooked, salt cod with the potato, onion and garlic mixture, then add the nutmeg and pepper and parsley. If the mixture is too dry, a very small amount of water can be added to make it only just stick together.

Spoon the mix into a baking dish and lay out the decorative egg rounds on the top. Cover with foil and bake for 20 minutes until it is completely warmed though.