Potato pie with rosemary and pancetta

Cook the potatoes half-cooked in the peel for about 15 minutes. Allow them to cool slightly and then peel them.

In the meantime, heat 2 tablespoons of oil and fry the onion on low setting for about 5 minutes.

Add the rosemary and pancetta and cook for 2 minutes at low setting. Season the onions with salt and pepper.

Preheat the oven to 200 ° C. Cut the potatoes into thin slices and place half of them in the oven dish. Sprinkle lightly with salt and pepper and divide the onion and pancetta. Cover this again with the rest of the potato slices. Brush with the rest of the oil and sprinkle with salt and pepper and some rosemary needles.

Bake the potato cake in the middle of the oven in about 20 minutes until golden brown and done.