1. Peel the potatoes and onion. Using a box grater or food processor, grate them finely. I find that grating by hand gives a better texture, reminding me of the afternoons spent with Nonna Rosa watching her work the grater by the window.
2. Place the grated potatoes and onion in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is crucial to getting crispy pancakes.
3. Transfer the drained mixture to a large bowl. Add the eggs, flour, salt, pepper, and nutmeg. Stir gently until just combined. Over-mixing can lead to dense pancakes, so treat the batter with care, like a good family recipe passed down through generations.
4. Heat about 1/4 inch of oil in a large skillet over medium-high heat. You want the oil hot enough to sizzle when you add a spoonful of batter but not smoking.
5. Using a 1/4-cup measure, scoop the batter into the hot oil, flattening each mound slightly with the back of a spatula to form a thin pancake.
6. Fry for 3-4 minutes per side, or until golden brown and crispy. Flip carefully to avoid splattering oil—this is where patience pays off.
7. Remove the pancakes and drain them on paper towels. Keep them warm in a low oven (about 200°F) if making a large batch.

One of my fondest memories is teaching Olivia and Isabella this recipe on a rainy Sunday. Their little hands eagerly helped grate potatoes, and the kitchen smelled like a cozy hug. It reminded me that cooking is more than food—it’s a way to connect and create lasting memories.