Preheat oven to 350 degrees F.
Set a large skillet over medium heat and add 4 tablespoons of olive oil. A cast-iron skillet or oven-proof skillet works best.
Add sliced onions and cook over medium heat for 10 to 12 minutes until they are tender and brown (carmelized) all over.
Using a mandolin (or sharp knife), finely slice the potatoes into rounds (you can place them in a bowl with a wet towel over the top to stop them from going brown while you work).
Place the potatoes into a bowl and season with salt and pepper.
When ready, add the carmelized onions and toss to combine without breaking potatoes.
Add about 1 tablespoon water to the same pan the onions were cooked in and allow it to come to a bubble. Using layered paper towels, wipe the pan clean.
Add 1 tablespoon extra-virgin olive oil to the pan and add the potatoes to the hot pan, making sure the potatoes are flat.
Top with the small pieces of diced butter.
Place the pan into the oven on the top rack and bake for about 45 minutes to one hour. When done remove from oven and run a knife around the edge to separate from the pan.
Place a large plate on top of the saute pan and flip. Remove the saute pan. Allow to cool slightly before cutting into slices.
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|Serving Size: 1 Serving (477g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 611 (68%)|
|Amt Per Serving||% DV|
|Total Fat 67.8g||90 %|
|Saturated Fat 9.8g||49 %|
|Monounsaturated Fat 32.4g|
|Polyunsanturated Fat 22.4g|
|Cholesterol 0mg||0 %|
|Sodium 892.1mg||31 %|
|Potassium 1597mg||42 %|
|Total Carbohydrate 70.4g||21 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 64.8g|
|Protein 8.3g||12 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 904
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