The day before: Wash the potatoes, boil them in salted water (2 teaspoons of salt) for about 20 minutes, peel them off and put them in the fridge. Halve the potatoes and cut into slices. Peel and quarter the onion, cut into small slices and assemble into pieces, heat sunflower oil (5 tbsp) in a pan, add the potato slices and fry. Always turn carefully with the pan lifter, with coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches), sweet paprika (2 big pinches) and ground caraway seeds (2 big pinches) Spice up. Now add the onion pieces (this way they cannot burn or turn black) and fry them with them.