Frico Con Patate



1 Onion
4 Medium sized potatoes
1 Tbsp butter
1-2 cups stock
14 oz Estero Gold Cheese


Chop the onion, peel the potatoes and slice them thinly. Melt the butter in a frying pan and lightly saute the onions. Add the sliced potato and toss briefly in the butter. Pour on the stock and cook gently until the potatoes are soft. Meanwhile, grate or dice the cheese. Once the potatoes are cooked and all the stock absorbed or evaporated, scatter the cheese on top and let it melt. Brown slowly, pouring off the excess fat from the cheese. The frico is ready when the edge is browned. Serve hot.