Peel the potatoes and wash them under cold water. Dry with kitchen paper. Grate on the grater (fine side) in a bowl. Peel the onions and grate them too. Beat in the eggs. Salt and stir well.
Heat the oil in portions in a pan. Add the dough spoon by spoon. Spread into smooth, small, as thin as possible flatbreads. Bake until golden brown and crispy for 3 minutes on each side. Take out. Let the oil drain off. Serve immediately.
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