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1
Preheat oven to 350 degrees F.
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2
Set a large skillet over medium heat and add 4 tablespoons of olive oil.
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3
Add sliced onions and cook over medium heat for 10 to 12 minutes until they are tender and brown all over.
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4
Using a mandolin (or sharp knife), finely slice the potatoes into rounds (you can place them in a bowl with a wet towel over the top to stop them from going brown while you work).
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5
Place the potatoes into a bowl and season with salt and pepper.
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6
When ready, add the onions and toss to combine without breaking potatoes.
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7
Add about 1 tablespoon water to the same pan the onions were cooked in and allow it to come to a bubble.
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8
Using layered paper towels, wipe the pan clean.
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9
Add some extra-virgin olive oil to the pan and add the potatoes to the pan, making sure the potatoes are flat.
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10
Top with the diced butter.
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11
Take a piece of parchment paper and fold in half.
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12
Find the middle of the parchment along the crease and hold in place with your finger.
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13
Taking the right side of the parchment, pull it towards the center and fold it straight down to create a diagonal edge.
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14
Fold the parchment in half to create a triangle.
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15
Place the pointed edge in the middle of the saute pan on top of the potatoes to find its radius.
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16
Make a marker of where the pan edge ends (or starts).
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17
At this point you can cut the parchment at this marker and open to reveal a circle.
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18
Cover the potatoes with the parchment paper and press down.
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19
Drizzle some extra-virgin olive oil over the top so it down burn and rub it in.
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20
Place the pan into the oven on the top rack and bake for about 45 minutes.
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21
When done remove from oven and run a knife around the edge to separate from the pan.
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22
Place a large plate on top of the saute pan and flip.
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23
Remove the saute pan.
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24
Allow to cool slightly before cutting into slices.
