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Friulian Frico

Friulian Frico


  • Author: Silvana
  • Total Time: 60 minutes
  • Yield: 4 portions 1x
  • Diet: Vegetarian

Ingredients

Units Scale
  • 500 grams of potatoes
  • 150 grams of 3-month-old Montasio cheese
  • 150 grams of 6-month-old Montasio cheese
  • 1 medium brown onion
  • Salt and pepper to taste
  • Vegetable oil to fry

Instructions

  1. In a large non-stick pan, heat the vegetable oil over medium heat. Add the thinly sliced onion and cook gently, stirring occasionally, until softened but not browned.

  2. Add the thinly sliced potatoes to the pan, and reduce the heat to low. Cook the potatoes, stirring constantly to prevent sticking, until they are tender and begin to fall apart when mixed. Season the potatoes lightly with salt and freshly ground black pepper, taking care not to oversalt as the cheese will add additional flavour.

  3. Once the potatoes are cooked through, add the thinly sliced cheese to the pan. Stir the mixture gently to incorporate the cheese and potatoes evenly.

  4. Continue to cook the frico over low heat, allowing a golden crust to form on the bottom.

  5. Carefully flip the frico using another pan of the same or greater diameter, or a large lid, to assist with the process. It’s recommended to perform this step over the sink to prevent any oil spills on the stovetop.

  6. Allow the frico to cook until a golden crust has formed on both sides.

  7. Serve the rustic potato and cheese frico warm, accompanied by a side of steaming polenta. Enjoy!

Notes

For the best flavour, it’s highly recommended to enjoy your potato and onion frico fresh out of the pan! If needed, you can store any leftovers in the refrigerator for up to one day and reheat them either on the stovetop or in the oven.

Please note that freezing frico is not advised.

This particular recipe showcases the most traditional version of frico. However, feel free to explore delightful variations by incorporating additional ingredients such as pancetta, cubed speck, fragrant rosemary, sage, or tender sliced leeks.

Should your frico appear excessively greasy after cooking, simply drain off the excess fat before transferring it to a serving plate and slicing.

This recipe calls for a blend of fresh and aged Montasio cheese, but if you’re unable to find it, feel free to substitute with a semi-aged or aged cheese of your choice.

Interestingly, frico comes in two distinct styles: soft and crunchy. The soft version resembles an omelette, while the crunchy variant is thin, crumbly, and typically made with grated Latteria or Montasio cheese and cornmeal. The crunchy frico is often shaped into “baskets” to hold delectable fillings like polenta or cheese.

Traditionally, frico is paired with a side of warm polenta, creating a perfect harmony of flavours and textures. However, you may also consider serving it alongside a fresh, vibrant green salad for a delightful contrast.

For an even heartier rendition of this dish, follow in the footsteps of Friulian farmers who crown their frico with a perfectly fried sunny-side-up egg. This indulgent touch adds an extra layer of richness and depth to an already comforting meal.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Vegetables
  • Method: pan fried
  • Cuisine: Italian
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