Vegetables · Friuli Venezia Giulia
Friulian Frico with Potatoes
This Friulian frico combines tender potatoes and Montasio in one skillet, with a crisp browned crust and soft, savory center that slices neatly for supper.
By Lucia Moretti (pen name) · · Editorial policy
In Friuli’s Carnia area, frico brings potatoes together with Montasio, the region’s cow’s-milk cheese. This home-kitchen method cooks the potatoes right in a covered skillet, then flips the cheese-bound cake with a plate; younger Montasio melts readily, while semi-aged Montasio adds a sharper flavor. For another potato skillet, see Trentino Potato Tortel Recipe, or serve a bowl of Jota Triestina Sauerkraut Soup Recipe alongside.
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The recipe
Friulian Frico with Potatoes
Ingredients
for 4 servingsEquipment
- 10-inch skillet with lid
- Box grater
- Potato masher
- Thin spatula
- Plate slightly larger than the skillet
Method
Peel and dice the potatoes, finely chop the onion, and grate the Montasio. This prep takes about 15 minutes.
Melt the butter in a 10-inch skillet over medium heat. Add the onion and cook for 5 minutes, stirring now and then, until soft but not browned.
Add the potatoes, water, and salt. Cover and cook for 18 minutes, stirring once or twice, until the potatoes are tender enough to crush with a fork.
Uncover the skillet and mash the potatoes roughly with a potato masher. Stir in the black pepper and cook for 5 minutes, stirring often, until the excess water has evaporated and the mixture looks thick rather than soupy.
Stir in the Montasio until it begins to melt through the potatoes, then press the mixture into an even cake. Cook over medium-low heat for 7 minutes without moving it, until the underside is deeply golden and crisp at the edges.
Run a thin spatula around the edge. Set a plate slightly larger than the skillet over the pan, flip the frico onto the plate, then slide it back into the skillet. Cook the second side for 7 minutes, until browned and crisp.
Slide the frico onto a cutting board and let it rest for 3 minutes so the cheese sets enough to slice cleanly.
About the ingredients
Semi-aged Montasio is a good choice for this skillet frico because it melts into the potatoes while keeping a clear cheese flavor. Grate it coarsely so it distributes evenly through the potato mixture.
Make ahead and storage
Frico is best served just after cooking, while the crust is crisp. Refrigerate leftovers within 2 hours and use them within 3 to 4 days. Reheat slices in a covered skillet or microwave until the center reaches 165°F (74°C); the crust will be softer after reheating.
Where it goes wrong
| If you see | It’s because | Do this |
|---|---|---|
| The frico is soft and will not hold its shape. | Why Too much water remained in the potato mixture before the cheese was added. | Fix Cook the uncovered potatoes until the mixture is thick and no watery liquid pools in the pan. |
| The crust darkens before the center is hot and cohesive. | Why The skillet is too hot, so the cheese browns before it has time to bind the potatoes. | Fix Lower the heat to medium-low and give each side the full cooking time. |
Questions
How do you flip frico without breaking it?
Use a plate slightly larger than the skillet as a lid. Hold it firmly against the pan, flip the skillet and plate together, then slide the frico back into the pan.
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