A typical recipe from Friuli, the Friulian Potato Frico and onions is basically prepared with 2 main ingredients: Potatoes and Montasio.
The recipe of the Friulian Potato and Onion Frico varies depending on the valleys and the alpine and pre-alpine areas where it is made.
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There are versions that involve half aged Montasio cheese and half Latteria cheese; other versions use boiled potatoes mashed with a potato masher.
However, Potato Frico is a rich and flavorful main dish that you must try at least once. I guarantee you will make it often afterwards.
Another typical feature of this recipe is that it is made in small pans, 5.5 inches in diameter, no larger, and it must be at least 0.39 inches high but no more than 0.59 inches.
A typical dish from Carnia, it must be served hot, and today it is recognized as an agricultural and traditional food product accompanied by polenta.
Potatoes and onions are a perfect match for many traditional dishes, such as the Calabrian ‘mpacchiuse potatoes.
What are you waiting for? Head to the kitchen and let’s prepare the Friulian Potato and Onion Frico together, but first, check out the recipes below that will surely tempt you!!!
- Difficulty: Medium
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Friuli-Venezia Giulia
- Seasonality: All Seasons
Ingredients to prepare Friulian Potato and Onion Frico
- 2.2 lbs potatoes (peeled)
- 12.35 oz Montasio (aged 6/7 months)
- 12.35 oz Montasio (semi-aged 2 months)
- 1 onion (small)
- 2 pinches salt
- 2 tablespoons extra virgin olive oil
- to taste black pepper (ground)
Tools
- 1 Grater
- 1 Pan large enough to contain everything
- 2 Bowls
- 1 Spatula rubber
- 1 Pan
- 1 Pan 5.5 inches for each frico
Preparation of Friulian Potato and Onion Frico
Start preparing the Friulian Potato Frico and onions with the cheeses.
Grate them with the large-hole grater and place them in a bowl, set aside.
Peel and finely chop the onion, peel and grate the potatoes with the large-hole grater you used for the cheeses.
In a large pan that can also hold the potatoes, cook the onion with a little extra virgin olive oil until it becomes translucent.
It will take about 3 or 4 minutes, then add the grated potatoes.
Stir using a rubber spatula and cook the potatoes for at least 12/15 minutes, stirring often.
They should soften but not brown.
Add at this point the grated cheeses set aside, mix very well and using a rubber spatula, melt them without browning or compacting.
Now divide the mixture into 4 parts, heat small non-stick pans of 5.5 inches very well.
Without adding any fat, put a portion of the potato and cheese mixture into each and compact well with the spatula.
Cook the Friulian Potato Frico for at least 15 minutes on one side until a golden crust forms.
Flip it and brown it on the other side for at least another 10 minutes.
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How to store Friulian Potato Frico
You can store it in the refrigerator in a tightly closed airtight container for 2 days.
If you have a vacuum sealer, you can place one frico in each of the appropriate bags and vacuum seal them, they will keep even outside the fridge for 1 week.
Other recipes
If you want to see other types of recipes you can return to HOME
FAQ
Can I make it with boiled potatoes?
Yes, there is a version of the Friulian Potato Frico where the potatoes are parboiled and then grated, but not cooked too much; they should just be soft.
What if I can’t find Montasio?
You can use the same amount of Latteria cheese.
How can I reheat it if there’s any left over?
You can heat it in the oven at 300°F for 10 minutes or in the microwave, although it will lose its crispiness on the surface.
