Vegetarian Vegetables Main Course
Gluten Wheat Free Eggless Britain Europe
900g/2lb Potatoes, peeled and thinly sliced
450g/1lb Onions, thinly sliced into rings
125g/5oz Cheshire Cheese, grated or
50g/2oz Oil (traditionally
Salt and Black Pepper
Heat the oil (or dripping if used) in a large frying pan. Arrange
a quarter of the sliced
potatoes in the pan and season with salt and pepper.
Cover with a third of the onion
rings, season and cover with a third of the cheese.
Repeat these layers twice then end with a layer of potato
Cover the pan and cook over a low heat for
Loosen the edges with a knife and turn onto a large plate or board.
Return to the pan (crispy side up), raise the heat to high and cook until the
crispy. Serve immediately cut into wedges with a green salad.
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