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1
Grate the potatoes into a basin of cold water, using the grating surface with large holes.
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2
(Do not grate them, however, unless you are ready to cook the potatoes.)
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3
Before cooking, drain the potatoes in a strainer.
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4
Peel the onion and grate it on the same grating surface.
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5
There should be about 1/2 cup.
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6
Add the onion to the potatoes in the strainer and blend well.
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7
With a rubber spatula or your hands, push down on the potato-onion mixture to extract liquid.
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8
Put the mixture in a mixing bowl and add salt.
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9
To prepare these pancakes it is best to use 2 or more 6-inch or 7-inch nonstick frying pans.
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10
Heat about 1 tablespoon of oil in a nonstick skillet and add 3/4 cup of the potato-onion mixture.
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11
Flatten the potato mixture and sprinkle lightly with pepper.
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12
Cook about 3 minutes until the ''cake'' is browned on the bottom.
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13
Flip the cake, trying not to break up the shape.
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14
Flip the cake several times as it cooks so that it cooks through, about 3 to 4 minutes longer.
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15
Slide the cake out onto a flat surface.
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16
Add 1 more tablespoon of oil to the skillet and add another batch of the potato mixture, cooking it as before.
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17
Continue cooking the cakes, adding more oil as necessary, until all the mixture is used.
