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Peel the potatoes and onion. With a box grater, finely grate the potatoes first before coarsely grating the onion, putting both in the same bowl.
Drain as much of the liquid as you can from the bowl and discard.
Add the eggs, herbs, flour, salt, and pepper to the bowl. Then mix everything together well.
Heat up some oil in a large, non-stick skillet over medium-high heat. Add a spoonful of the potato mixture, spreading it slightly. Fry it for about 2-3 minutes on each side, until the pancakes are crispy and golden brown. Serve warm.