1) Peel the potatoes and rinse. Grate them thinly.

2) Transfer the grated potato onto a clean kitchen towel.

3) Tighten the towel into a ball.

4) Squeeze well to drain all the potato juice until the last drop. Remove the dry potato.

5) Add it to a mixing bowl and sprinkle with the chopped onion. Heat a tablespoon of sunflower oil in a non-stick pan over medium heat. Divide the grated potatoes in 2 even portions. When the oil is warm (not hot) add a portion of grated potato and spread it evenly over the bottom of the pan in a thin layer. Season with a little pepper and salt.

6) Cook for 5 to 6 minutes until golden then flip it over and cook the other side. Season again lightly with pepper and salt to taste. Add extra sunflower oil if necessary. Transfer the crispy baked potato galette onto a plate. Add some oil to the warm pan and start baking the other portion of grated potatoes.

7) In the end place the first potato galette on top of the other to reheat and cook for another 3 minutes. Put them onto plates. Sprinkle with the freshly chopped parsley and some grated (parmesan) cheese. Serve while still hot.