Rinse in cold water and transfer to the pot along with the quartered onion. Fill in with water to fully cover and bring to the boil.

Once boiling lower the heat to medium-low and check as you might need to add some more warm water. So keep the kettle at the ready.

They should be ready within 25 minutes, you should be able to mash with a fork and all liquids will have evaporated.

Serve with raw onion, fresh olive oil and a bit of dried oregano. I used a bit of dried oregano flowers.