Pan Haggerty

2 tablespoons polyunsaturated vegetable oil
450 g/1 lb potatoes, peeled and thinly sliced
salt
freshly ground black pepper
75 g/3 oz mature Cheddar cheese, graced
225 g/8 oz onions, peeled and thinly sliced

Heat the oil in a heavy-based non-stick frying pan about 20 cm/8 inches in diameter. Remove the pan from the heat, and arrange half the potatoes overlapping in the bottom of the pan. Sprinkle with a little salt and pepper, then cover with the cheese. Add a layer ofonions, more salt and pepper, then make a final layer of potatoes.

Cover the pan and cook over a medium heat for 20 minutes or until the potatoes on the bottom are brown. Invert the mixture on to a plate, then slip it back into the pan to brown the other side and complete the cooking, about 20 minutes. Serve the pan haggerty with a tomato salad, if liked. SERVES 4