Potatoes and Parmesan Galette

1 Using the largest holes of the box grater, coarsely grate the potatoes. Wrap the potatoes in a kitchen towel, roll and press hard to extract all the liquid from the potatoes. Dry them completely.
2 In a large bowl break the eggs and beat lightly. Add the flower, chives, cheese and 1 teaspoon salt. Whisk to blend. Add the potatoes and stir to coat then evenly with the egg mixture.
3 Warm a large heavy bottom frying skillet over high heat. Then add the oil and heat until is hot but not smoking. Reduce to moderate heat. Drop 4 equal part of the potato mixture into the pan and flatten with the spatula to form even galette. Cook on one side until crisp and golden, 3 to 5 minutes. Season with salt and pepper. Serve warm.