La Pela : a traditionnal Savoyard dish
Thinly slice the onions and fry slightly in a frying pan with a touch of butter added.
Peal and cut into small dice the potatoes and add to the frying pan. Stir and leave to slowly cook, salt and pepper to taste. Take the Reblochon, remove the rind and cover the onions and potatoes with the cheese’s dough.
Cover the frying pan and continuing cooking on a slow flame. Wait until the cheese is spread evenly over pan. Serve hot.
Comments: This is a great mountain dish for all you hungry skiers, easy to do and succulent in savors and different country flavors.
1 kilo of potatoes
Salt and pepper
White, Apremont or a Saint Chignin