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1
Peel and grate the potatoes into a bowl of cold water using the large-holed surface of the grater.
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2
(Do not grate them until you are ready to cook them.)
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3
Drain the potatoes well in a strainer.
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4
Peel the onion and grate on the same grating surface.
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5
There should be one cup.
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6
Add the onion to the potatoes in a strainer.
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7
Blend well.
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8
With a rubber spatula or your hands, push down or squeeze the potato-and-onion mixture to extract the remaining liquid.
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9
Place the mixture in a mixing bowl and add salt, pepper and nutmeg.
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10
Blend well.
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11
To prepare the pancakes it is best to use two or more nonstick skillets, 6 or 7 inches in diameter.
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12
Heat about 1 tablespoon of the oil in each skillet and add 3/4 cup of the potato-onion mixture.
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13
Flatten the mixture with a spatula evenly.
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14
Cook over medium-high heat about 3 minutes or until the cakes are brown on the bottom.
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15
Turn the cakes over, trying not to break them.
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16
Cook through for about 3 to 4 minutes longer.
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17
Slide the cakes onto a flat surface and keep them warm.
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18
Add one more tablespoon of oil to each skillet and repeat the procedure until all the mixture is used.
