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1-3/4 cups vegetable oil for frying (I use plain olive oil, but never a great extra-virgin)
1-3/4 lb. (about 5 medium) low- to medium-starch potatoes, such as Yukon Gold, peeled
2-1/4 tsp. coarse salt
12 to 14 oz. onions (2 to 3 medium), diced
5 medium cloves garlic, very coarsely chopped (optional)
6 large eggs
1/8 tsp. freshly ground black pepper (optional)
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