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Start by peeling and rinsing the potatoes, after that using a vegetable grater shred them in a large bowl.
Cover them with cold water to soak for about 10-30 minutes.
In the meantime, add the eggs to a medium bowl and whisk in chopped parsley, marjoram, salt, and black pepper.
Next, using a large strainer drain the potatoes
After, add some vegetable oil to a deep skillet and melt the butter.
Spread half of the shredded potatoes on the bottom of the pan, in one even layer. Sprinkle salt and pepper on top.
Now, pour the egg mixture on top. Let it cook for 5-7 minutes.
Arrange the sliced cheese on top of the potato and egg mixture. Then, add the rest of the shredded potatoes in an even layer. Fry for another 5 minutes, covered.
Use a large plate to place it on top of the pan to flip the egg pancake over and slide it back into the pan.
Cook the other side until it is golden brown. If needed add more butter.
Lastly, remove it from the heat and slide it onto a serving platter. Slice and serve it warm with a dipping sauce.