Potato Rösti

Grate the potatoes and the onions. Season well with salt and a lot of ground black pepper. Mix gently with your hand until the spices are evenly distributed.

Heat one teaspoon of oil in a pan. Check if it’s hot enough with a few grated potatoes, which must frizzle when placed in the pan.

Add the potatoes in the pan and, with a spoon, press the whole surface in a uniform and thin layer. You only have to add enough to cover the bottom of the pan without seeing through (about 2 mm). If the potato layer is too thick, the middle will remain soft. Press the potatoes with a spoon. Be careful not to have any potatoes on the edges. Pull them back in the pan with the spoon, otherwise they will burn.

Roast on this side for 3.5-4 minutes, on medium heat.

Place a plate on the pan and invert the Rösti into it. Put one teaspoon of oil (and a little butter if you want) into the pan and let it slide back from the plate into the pan. Roast for another 3 minutes, on medium heat.

Remove the Rösti from the pan and cut it in four. Stack the slices one over the other, for a better image.

Serve hot.