Parboil 1 ½ pounds of waxy potatoes. Meanwhile thinly saute an onion or a few shallots in 1 T olive oil on medium heat until soft, around 10 minutes.

Peel and grate the potatoes on large holes and mix with onions and 1 tsp salt and ¼ tsp black pepper.

Heat 2 T of butter in a large iron skillet. Add potato mixture and using spatula press and form into a cake. Brown on high heat for around 15 minutes. When the bottom is cooked, flip over using a large plate or cutting board. Cook for a further 10 minutes.

Preheat over to 350ºF.

Grate 3.5 ounces Gruyere or other Swiss cheese over the Rösti and place skillet into oven until cheese melts. Cut into wedges and serve with sauteed bell peppers and cherry tomatoes. If you're really hungry, fry an egg sunny-side up and bang that on top too.