Frico Friulano (Potato and Cheese Skillet)
Friulian potato and Montasio cheese skillet cake
Ingredients
- 700 g potato
- 350 g montasio cheese
- 200 g onion
- 27 g olive oil
- 3 g salt
Method
- 1. Peel and coarsely grate the potatoes. Grate the Montasio and finely chop the onions.
- 2. Heat the olive oil in a 12-inch nonstick skillet over medium heat. Cook the onions until soft and lightly golden, ~8–10 min.
- 3. Add the potatoes, Montasio, and salt. Cook over medium-low heat, stirring often, until the potatoes are tender and the mixture holds together, ~15–20 min. Do not squeeze the potatoes; cook off any pooled liquid.
- 4. Press into an even cake and cook undisturbed over medium heat until the underside is browned and crisp, ~5–7 min. Flip with a plate and brown the other side, ~5–7 min. Serve hot, with polenta if desired.
Notes
This is cooked very differently from a typical rosti - it’s stirred with the cheese and cooked until the oil splits from the cheese and is much “roastier”. In the Netherlands, belegen Gouda is the closest substitute for Montasio. In the U.S., use young Asiago. Replace the Montasio by weight; avoid aged grating Asiago.
Source and attribution
Adapted from PromoTurismoFVG