Julienne the potatoes and soak them in water. Drain the water and microwave the potatoes in a heatproof container covered with plastic wrap for 2 minutes at 600W.

Place the potatoes in a bowl, tear the melting cheese into small pieces, add salt and pepper, and mix well to form the mixture.

Heat salad oil in a frying pan, spread the mixture evenly, and press down with a spatula. Cook over medium heat until golden brown on one side, then flip and repeat.