Directions

1Take your potatoes and skin then, then slice them into small thin chunks. Do the same with your onion so it is diced or in really thin slices

2Put your oil in a pan and get it nice and hot,

3Now fry your onions up for around 5 minutes, then add your potatoes. They may not all fit in the pan in one layer, so make sure you’ve got the right sized pan.Fry the potatoes for around 15 minutes until soft. stirring every so often to make sure its all cooked evenly.

4While you’re frying the potatoes, crack around 8 eggs into a bowl and add a pinch or so of salt (you can always season more later)While you’re frying the potatoes, crack around 8 eggs into a bowl and add a pinch or so of salt (you can always season more later)

5When the potatoes are cooked, drain the potatoes from the oil, leaving a little in the pan.

6Stir the potatoes mix into the eggs, breaking the eggs, but don’t over whisk it.

7Put back in the pan and let it cook for around 2-3 minutes.

8Now the tricky part – put a plate of the top of your pan, and flip the pan so the pancake is now on the plate. Do it quickly and confidently.

9Slide the pancake back into the pan and let it cook for another minute or so depending on how runny you like it.