Sautéed potatoes

Serves 2.

• 2 cups red potatoes, diced in ½-inch cubes
• 2 cups chicken stock
• 1 tablespoon olive oil
• 3 slices prosciutto, cut in strips (optional)
• 2 leeks, cleaned and sliced in ½-inch slices
• 2 ounces diced fontina cheese

1. Place potatoes in non-stick skillet with stock.
2. Bring to a boil and cook until potatoes are crisp tender and stock has just about disappeared, about 5 minutes.
3. Drain.
4. Heat oil in same skillet on medium heat.
5. Add prosciutto and leeks and sauté for two minutes or until leeks are limp.
6. Add potatoes and sauté for about 5 minutes or until potatoes are tender and golden.
7. Reduce heat to low, add fontina and cover pan.
8. Cook for 3 minutes or until cheese melts.

Suggested accompaniment to  veal chop or  chicken tabaka