Frico Friulano
Frico Friulano
Ingredients
- 1 pound Montasio cheese, aged at least 60 days, shredded or finely diced
- 1 1/2 pounds potatoes, peeled and thinly sliced or grated
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
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.
⏱️ 8 min
- 2
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.
⏱️ 10 min
- 3
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.
⏱️ 2 min
- 4
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.
⏱️ 5 min
- 5
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.
⏱️ 7 min
- 6
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.
⏱️ 5 min
- 7
Transfer the Frico Friulano to a cutting board, slice into wedges, and serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Frico Friulano
- 1 pound Montasio cheese, aged at least 60 days, shredded or finely diced
- 1 1/2 pounds potatoes, peeled and thinly sliced or grated
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
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.
⏱️ 8 min - 2
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.
⏱️ 10 min - 3
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.
⏱️ 2 min - 4
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.
⏱️ 5 min - 5
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.
⏱️ 7 min - 6
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.
⏱️ 5 min - 7
Transfer the Frico Friulano to a cutting board, slice into wedges, and serve immediately.
⏱️ 3 min