Potatoes and Onions

Peel the onions and cut them into thin slices. Scrub the potatoes, peel them, cut them into chunks and dry them on paper towels. Heat 4 tablespoons oil in a cast-iron pan, then add the potatoes and onions and begin cooking them, stirring the vegetables often but carefully with a wooden spoon, taking care not to crush the potatoes. The pan should not be covered during cooking.

Add salt to the potatoes and onions only toward the end of the cooking time, when the potatoes are soft and the onions are translucent, then serve immediately, nice and hot. Tip: to make the onions more digestible, before cooking, soak the sliced onions in cold water for 5-10 minutes, then drain them and dry them thoroughly by patting them with a tea towel.