Use a mandolin or very sharp knife to slice the potatoes into thin rounds.

Place the potatoes into a colander and toss with salt.

Pour enough oil to come halfway up the side of a deep skillet.

Heat the oil over medium high heat.

You will know that the oil is ready when you place the end of a wooden spoon into the oil and you see bubbles.

Fry the potatoes in the oil until they are tender in the middle and just beginning to brown on the edges, about 5 to 8 minutes.

You can do this in batches, so that you do not crowd too many slices into the pan.

Use a slotted spoon or wire skimmer to transfer the potatoes onto a paper lined baking sheet.

Carefully add the onions and garlic to the oil.

Lower the temperature to medium low and cook until the onions are soft and beginning to turn golden, about 5 to 8 minutes.

Use a slotted spoon or wire skimmer to transfer to the baking sheet holding the potatoes.

Remove the skillet from the heat and carefully pour all but 2 tablespoons of the oil into a heat resistant bowl.

When cooled, you can strain and re-use the oil for another recipe.

Place the eggs into a large bowl using a fork to blend.

Gently slide the potatoes, onions and garlic into the bowl.

Sprinkle with 1 teaspoon salt and pepper and gently blend trying not to break the potato slices.

Heat the oil in the skillet over medium high heat.

Pour in the potato and eggs using a spatula to spread evenly in the pan.

Cook for 30 seconds to brown the soon to be top of the torte.

Reduce the heat to medium low and cook until the center is set, about 5 to 8 minutes.

Use the spatula to gently loosen the edges from the pan as it cooks.

Shake the skillet to make sure the center is setting.

Turn off the heat.

Take a plate that is larger than the skillet and place it upside down over the skillet.

With one hand on the plate and the other on the skillet handle, invert the pan so that the torte comes out and onto the plate.

There might be a little loose egg around the edges.

Use your spatula to scrape any bits back into the torte.

Gently slide the inverted torte back into the pan and turn the heat to medium.

Cook until a tester inserted into the center of the torte comes out clean, about 5 to 6 minutes more.

Garnish the torte with chopped, fresh parsley.

Transfer the torte to a clean platter and keep warm.

The torte can be served warm or at room temperature.