Rosti

Peel and slice the onion finely and Brown in a pan with half of the butter.

Peel, wash and cut the potatoes into thin slices.

When the onion is golden, place potato slices in the Pan; stir gently, season with salt and pepper and add the broth.

Cover with a lid and simmer at low heat for 20-30 minutes, until the potatoes are tender and the liquid is completely absorbed.

At this point, remove the lid, turn up the heat slightly and cook for about 15 minutes, occasionally shaking the pan to prevent the potatoes from sticking to the bottom.

When the bottom has formed a golden crust and crisp, turn the Dunk.

Accomplished that task, distributed along the edges of the Pan and remaining butter.

Cook the cake for another 15 minutes, shaking the Pan occasionally to remove the potatoes and form the crust formation.

Serve immediately.