2 tablespoons (30ml) extra-virgin olive oil
1 pound (450g) Yukon Gold potatoes, sliced 1/8 inch thick
Kosher or sea salt
Freshly ground black pepper
1/4 cup (60ml) fresh lemon juice, from about 1 lemon, plus zest of 1 lemon
8 ounces (225g) halloumi cheese, thinly sliced
2 teaspoons dried oregano
Preheat broiler and set top oven rack about 6 inches from broiler element. Add olive oil to a 12-inch cast iron skillet and spread evenly all over.
Add potatoes, shingling the slices around the pan in a single circular layer. Season with salt and pepper.
Broil until the potatoes have puffed up slightly, mostly cooked through, and browned on top, about 7 minutes.
Pour lemon juice all over potatoes and sprinkle zest on top. Add halloumi cheese in an even layer on top and broil until cheese is golden brown all over and potatoes are fully cooked through, about 4 minutes.
Sprinkle oregano on top and serve.