Frico - Italian Potato Pancake 

Recipe:
2 russet potatoes
8 oz montasio cheese (grated) can substitute gruyere*
1 yellow onion (julienned)
2 tbs EVOO
Option:
1/2 cup scallions (sliced)
1/4 mortadella (sliced and rough chopped)
In a sauce pan cover potatoes with water and boil until fork tender. Run cold water over potatoes until cool enough to handle. Peel potatoes and grate. In a large pan heat two tbs EVOO and sauté onions until beginning to brown. Add potatoes and continue to cook u til potatoes begin to brown. Add scallion to mixture and set aside. In a separate sauté pan heat to medium low heat and add half the cheese to the pan, when begins to bubble cover with the potato mixture. Allow to cook until the cheese releases from the pan. Place a plate over the pan and flip the Fricco onto the plate. Heat pan again and add the rest of the cheese to the pan, repeat process of cooking until the cheese releases from the pan then slide onto a plate and serve.