4 large russet potatoes, sliced thinly (about ¼ to ½ inch thick slices)
1 large white onion, sliced
Extra virgin olive oil (enough to cover pan)
Salt and pepper
Heat oil in pan, add potato and onion slices, sprinkle on as much salt and pepper as you like. Cook on low heat, turning potatoes and onions occasionally, for about 30 minutes (or to desired crispiness).