Prepare the Potatoes

• In a large pot, bring salted water to a boil. Add the diced potatoes and cook until tender, about 10-15 minutes. Drain and let cool slightly.

Sauté the Onions

• In a skillet, heat olive oil over medium heat. Add the sliced onion and cook until softened and translucent, about 5 minutes.

Mix the Eggs

• In a large mixing bowl, crack the eggs and whisk until well beaten. Season with salt and pepper to taste.

Combine Ingredients

• Add the cooked potatoes and sautéed onions to the bowl with the eggs. Gently mix to combine, ensuring the potatoes remain intact.

Cook the Fritters

• Wipe the skillet clean and add a little more olive oil, heating it over medium heat. Pour half of the potato mixture into the skillet, spreading it evenly. Cook until the bottom is golden brown, about 5-7 minutes.

Flip the Fritters

• Carefully flip the fritter using a large plate or spatula. Cook the other side until golden and cooked through, about another 5 minutes.

Repeat with Remaining Mixture

• Transfer the cooked fritter to a plate and cover to keep warm. Repeat the process with the remaining potato mixture.