Ingredients:
1 1/2 pounds (about 3 potatoes) round,
thin-skinned white potatoes
1 large sweet onion
Coarse salt
1 tablespoon of vegetable oil, 1 turn of the pan
2 tablespoons of butter
Instructions:
Heat a 10 inch thick pan
medium high heat.
Slice the potatoes and onions very thinly.
Salt the potatoes and onions. Add oil
and butter in the pan. When the butter
mousses, add the potatoes and onions to the
skillet.
Place a flat plate over the potatoes and weigh it with any heavy object: a
bag of flour, heavy cans, etc. Let the potatoes and onions crust, 2 to
3 minutes, then turn over, replace the weights and let them crunch again. Keep turning the
potatoes and onions for about 20 minutes, until evenly browned and
in crust.
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