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If using thinly sliced potatoes, par-cook them. Bring a pot of salted water to a boil. Add the sliced potatoes and cook for 3-5 minutes, until slightly tender but still firm. Drain well and pat dry. If grating the potatoes, skip this step.

In a large, heavy-bottomed non-stick skillet (preferably cast iron), melt the butter over medium heat. Add the par-cooked sliced potatoes or grated potatoes and spread them evenly. Cook for 8-10 minutes, stirring occasionally, until the potatoes are tender and starting to brown.

Add the shredded Montasio cheese to the skillet, distributing it evenly over the potatoes. Season with salt and pepper. Reduce the heat to medium-low.

Continue to cook, stirring slowly and gently, allowing the cheese to melt and combine with the potatoes. As the cheese melts, it will start to form a cohesive mass. Use a spatula to gently press the mixture down and shape it into a round pancake.

Cook for another 5-7 minutes, or until the bottom is golden brown and crispy, and the Frico starts to pull away from the sides of the pan. The inside should remain molten.

Carefully flip the Frico using a large spatula. Cook for an additional 3-5 minutes on the second side, until golden brown and crispy. If desired, you can fold the Frico in half before serving.

Transfer the Frico Friulano to a cutting board, slice into wedges, and serve immediately.


If using thinly sliced potatoes, par-cook them. Bring a pot of salted water to a boil. Add the sliced potatoes and cook for 3-5 minutes, until slightly tender but still firm. Drain well and pat dry. If grating the potatoes, skip this step.

In a large, heavy-bottomed non-stick skillet (preferably cast iron), melt the butter over medium heat. Add the par-cooked sliced potatoes or grated potatoes and spread them evenly. Cook for 8-10 minutes, stirring occasionally, until the potatoes are tender and starting to brown.

Add the shredded Montasio cheese to the skillet, distributing it evenly over the potatoes. Season with salt and pepper. Reduce the heat to medium-low.

Continue to cook, stirring slowly and gently, allowing the cheese to melt and combine with the potatoes. As the cheese melts, it will start to form a cohesive mass. Use a spatula to gently press the mixture down and shape it into a round pancake.

Cook for another 5-7 minutes, or until the bottom is golden brown and crispy, and the Frico starts to pull away from the sides of the pan. The inside should remain molten.

Carefully flip the Frico using a large spatula. Cook for an additional 3-5 minutes on the second side, until golden brown and crispy. If desired, you can fold the Frico in half before serving.

Transfer the Frico Friulano to a cutting board, slice into wedges, and serve immediately.
