Draniki with onions and bacon

Ingredients:

• 1 kg peeled and diced potatoes
• 1/2 Vidalia onion
• 3 tablespoons chopped fresh chives, plus more for garnish
• 5 thinly sliced ​​Canadian bacon (smoked pork tenderloin)
• Salt and freshly ground black pepper
• 2 tbsp (30 g) butter (separated)

Preparation:

1. Fit a food processor with a coarse grater and grate the potatoes and onion. Place them on a towel and squeeze out as much juice as possible over a bowl.
2. Place the grated potatoes, chives, and Canadian bacon in a medium bowl. Season with salt and pepper to taste and mix thoroughly.
3. Melt 1 tablespoon (15 g) of butter over medium heat in a 10-inch (25 cm) nonstick skillet. Wait until it begins to foam. Add the potato mixture and, using a spatula or wooden spoon, press the potatoes firmly into the bottom of the skillet. Reduce the heat to low and cook the tortilla until crispy and browned, about 6 to 8 minutes.
4. Once the potato pancake is browned and crispy on one side, carefully invert it onto a large, flat plate. Add the remaining 1 tablespoon (15 g) of butter to the pan. Once melted, return the potato pancake to the pan, uncooked side down. Continue cooking over medium heat until the second side is golden brown and crispy, another 5-6 minutes.
5. Place the pancake on a cutting board and cut into triangles. Transfer the pancakes to a serving platter and garnish with chopped chives.