Atascaburras manchego

Cook potatoes, cod and eggs in a saucepan (the cod is desalted).

When they are ready, chop a clove of garlic without the germ, and in the same mortar chop the potatoes, adding the cooking broth little by little.

Add a dash of Aove and salt (the aove is always added by eye).

When it is ready, peel the bones and garnish with cod without ramps and another splash of olive oil.