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1
Use thinly sliced pancetta or you could use streaky bacon I suppose - I'm sure it would be just as nice.
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2
Slice the cheese into thinnish slices.
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3
Grate the cold potatoes using the coarse side of the grater.
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4
Using a large non stick frying pan (Large - so you can use it to fry the potato cakes afterwards).
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5
Fry the slices of pancetta until the fat turns golden. Then remove and set to one side.
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6
Season the potatoes with salt and pepper.
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7
Shape with your hands into flat patties - you should have enough to make about six.
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8
Melt the butter with the olive oil in the pan. When the butter starts to fizz, using a slotted metal slice, slide three of the potato cakes inches Be careful as you do that they don't spit.
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9
Cook over a moderate heat until they are golden underneath.
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10
Now carefully, so they don't break, turn them over. If they do break don't fuss just shape them best you can and carry on - they'll taste just as good.
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11
Cook until both sides are golden.
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12
Take them out and keep warm while you repeat with the remaining cakes.
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13
Return the cooked cakes to the pan.
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14
Divide the cooked pancetta between the cakes and lay the cheese on top.
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15
Cover the pan with a lid and continue to cook for a couple of minutes, until the cheese has melted.
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16
Serve immediately.
