FRICO (cheese and potato patty)

If you can’t find Montasio cheese, mild cheddar, fontina, edam, provolone or Gouda will work as well! 🥰🧀

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Chop the cheese into small cubes and keep aside.

Step 2

Dice the onion and slowly cook it in a large nonstick pan with a drizzle of oil and a good pinch of salt. Once softened add the butter and let it cook for another 5 minutes until slightly golden.

Step 3

In the meantime, peel and grate the potatoes.

Step 4

Add the potatoes to the pan with your onions (medium low heat), mix well and season with salt and pepper. Cook for 15/20 minutes or until the potatoes soften.

Step 5

When the potatoes are cooked stir in the diced cheese and cook for 5 more minutes until a gooey cheesy dough is formed and the cheese is melt.

Step 6

Press and level the potato dough onto the surface of the pan and let it cook slowly for about 7/8 minutes or until you form a golden crust on the bottom.

Step 7

Place a plate on top of the pan with the frico, press it against the pan and with a quick and swift movement flip it.

Step 8

If successful, you now have the frico on a plate with the golden crust facing up, now let it slide back into the greased hot pan to create the same nice golden crust on both sides, it will take approximately 5/10 more mins.

Step 9

When both sides are done you got yourself a proper authentic Friulan Frico.