Raclette Potato Pancakes

• 2 eggs
• 4 medium potatoes (prefer Yukon Gold)
• 1 small onion
• 1/2 pound raclette cheese
• Dash salt & pepper (to taste)

1. Whisk eggs in bowl, salt and pepper mixture generously. (Hint: the more you whisk the eggs, the fluffier your pancakes will be).
2. Peel, then grate potatoes (coarse grating makes consistency more "chewy," finer grating makes pancakes softer, lusher). After grating, squeeze water out of potato gratings and place them in egg mixture.
3. Finely chop onion and put in potato/egg mixture, stir together well to fully coat potato and onion with egg.
4. Remove rind of raclette cheese and cut into pieces as thick as your small finger.
5. Cast iron or other good-quality skillet is best. Use olive oil ("healthier") or butter liberally to coat cooking surface. Using a fork, place bottom layer of potato pancake mixture (again, about as thick as your small finger) in skillet in the form of a round pancake. Next, place layer of cheese pieces on top of bottom pancake mixture. Then put the rest of pancake mixture on top, covering cheese. Cook on medium high heat, flipping pancake once first side is golden brown. Pancake is ready when second side is also golden brown and cheese in middle is melted. Salt and pepper to taste, top with some butter, if you like.
6. Serve with fresh arugula salad and glass of riesling spatlese.
7. Hint: when making this for two people, I prefer making one large pancake and cutting it in half just before serving.
8. Additional ingredients: may use chopped scallion or chopped parsley to add some "green" and additional flavor to pancake. May also add ham after layer of cheese to turn pancake into even more of a "solid meal."

eggs, potatoes, onion, raclette cheese, salt

Taken from food52.com/recipes/7946-raclette-potato-pancakes (may not work)