Crispy on the outside, soft and wonderfully cheesy inside, Frico is a rustic potato and cheese dish from Friuli Venezia Giulia, in north-eastern Italy.

Made with grated potatoes, onion and melted cheese, it is cooked slowly in a frying pan until beautifully golden and crisp. Traditionally made with Montasio cheese and served with polenta, Frico is simple, hearty Italian cooking at its best.

The Story Behind Frico

Frico comes from the traditional rural cooking of Friuli-Venezia_Giulia region in the far North-East of Italy.

It was a clever way to use leftover cheese, including pieces that might otherwise have gone to waste. Potatoes and onions were added to make the dish more substantial, turning a few humble ingredients into a filling and satisfying meal.

That is the essence of cucina povera: not elaborate cooking, but the ability to create something delicious from what was already available.

Serves: 4, Prep time: 10 minutes, Cooking time: 30–35 minutes

  • 250 g (8.8 oz) yellow potatoes, peeled

  • 30 g (2 tbsp) unsalted butter 

  • 200 g (7 oz) mixed melting cheese, grated

  • 1 medium white or yellow onion, finely sliced

  • Salt, to taste

  • Freshly ground black pepper, to taste

The best cheese for Frico

For a traditional Frico, use Montasio, the traditional semi-hard cheese from Friuli Venezia Giulia.

If you cannot find it, Asiago or Fontina are excellent alternatives. 

Method

1. Blanch and grate the potatoes

Blanch the peeled potatoes in salted water for 7–8 minutes. They should be partially cooked but still firm enough to grate.

Drain and leave them to cool slightly, then grate them coarsely using the large holes of a box grater.

2. Soften the onion

Heat the butter or olive oil in a large non-stick frying pan over medium heat. Add the sliced onion and cook gently until soft and translucent.

Add the grated potatoes and cook for about 15 minutes, stirring regularly, until tender and lightly coloured.

3. Bring everything together

Add the grated cheese and season with a little salt and freshly ground black pepper.

Stir until the cheese starts to melt, then press the mixture firmly into an even round with the back of a spoon or a spatula.

4. Let the crust form

Lower the heat and cook the Frico without stirring until the underside is deeply golden and crisp.

This is the key stage: give the cheese and potatoes enough time to form a proper crust while keeping the centre soft.

5. Turn and serve

Carefully turn the Frico over as you would a frittata. If needed, slide it onto a plate first and use the plate to help you turn it.

Cook the other side until golden and crisp, then transfer to a plate and serve hot, traditionally with polenta.

 

 

 

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