Frico (Alpine cheese and potato cake)

Method

1. Pour the oil into a medium non-stick frying pan over a low-medium heat. Once hot, add the onion and a pinch of salt and cook for 7 minutes
   until soft. Add the potatoes and cook, stirring regularly, for 20-25 minutes. Don’t worry if they break up; the aim is for them to be tender and nicely caramelised all over.
2. Season the mixture with a little more salt and lots of black pepper, then add the cheese, stirring it into the mixture a third at a time. Once it’s all combined, use a spatula to pack it down tightly and smooth the surface, then turn up the heat to medium-high and cook, undisturbed, for 4-5 minutes to create a deep, golden cheesy crust on the base. You can remove some of the oil rising to the top by blotting with kitchen paper.
3. Put a board over the pan and, in a swift and confident single motion, flip both  the pan and board upside-down. Carefully slide the frico from the board, back into the pan to crisp up the other side. Don’t worry if it falls apart slightly; the cheese will act as a delicious glue and stick everything together as it finishes cooking.
4. Tip the crisp frico out onto a serving board and leave to cool for a few minutes (this will help it solidify and firm up a little) before slicing. Serve warm.