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1
Warm the 2 tablespoons of olive oil in a large (12-inch diameter) nonstick pan over medium-high heat.
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2
Add the onions and cook until translucent, about 4 minutes.
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3
Add the garlic and cook until tender and fragrant, about another 2 minutes.
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4
Season the onion mixture with salt and pepper.
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5
Transfer the onion mixture to a large bowl and set aside.
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6
Reserve the pan.
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7
Meanwhile, grate the potatoes in a food processor using the grating attachment blade.
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8
Use a kitchen towel to help squeeze out the water from the grated potatoes.
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9
Add the potatoes to the bowl with the onion mixture.
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10
Add the Parmesan and the basil.
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11
Stir to combine and season with additional salt and pepper, to taste.
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12
Warm the remaining olive oil over high heat in the same pan that was used to cook the onions.
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13
When the pan is hot, but not smoking add the potato mixture.
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14
Use a spatula to press the mixture down into the pan firmly and evenly.
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15
Turn the heat down to medium and cook the potato mixture until the bottom is golden brown and the pancake can move in the pan, about 12 to 15 minutes.
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16
Turn the heat down to medium-low if the pancake is browning too fast in places.
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17
Place a large plate on top of the pancake and flip the pancake out of the pan.
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18
Turn the heat on the pan back up to high.
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19
When the pan is hot slide the pancake back into the pan and cook until the bottom is golden and is cooked through, about 12 to 15 minutes.
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20
Slide the pancake onto a serving platter, slice, and serve.
