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Frico — Friulian Potato and Cheese Skillet Cake
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Source: https://recipheon.com/en/recipes/main-dishes/frico-friulian-potato-and-cheese-skillet-cake
About this recipe
Frico is a Friulian potato, onion, and Montasio cheese cake pan-fried until it develops a golden crust. Young Montasio fresco gives it a mild, soft center, while the more mature mezzano adds a deeper cheese flavor. The coarsely grated potatoes are first softened with the onions, then combined with the cheese into a cohesive mixture. Moderate heat allows both sides to turn golden while keeping the inside soft. A large, flat plate is all you need to turn the cake. Served hot and cut into four pieces, it has an appetizing crust and gently stretchy cheese.
Ingredients
Potato and cheese cake
700 g raw all-purpose potatoes, type B or BC, weighed after peeling
150 g raw yellow onion, weighed after peeling
250 g Montasio fresco cheese, aged approximately 2–4 months, weighed after removing the rind
150 g Montasio mezzano cheese, aged approximately 6–8 months, weighed after removing the rind
15 ml olive oil
50 ml water for softening the potatoes; the liquid stays in the skillet and evaporates
2 g fine salt
1 g ground black pepper
Steps
Thinly slice the onion, then coarsely grate both cheeses and mix them together. Coarsely grate the potatoes too, keeping any juice they release in the bowl; do not rinse them and do not squeeze them, so their starch can help bind the cake. Have ready a nonstick skillet approximately 28 cm in diameter and a large, flat plate that completely covers it.
Heat all the olive oil in the skillet over medium-low heat and add the onion. Cook for approximately 7–8 minutes, stirring, until the onion is soft and translucent with lightly golden edges. Avoid deep browning, as the onion will continue cooking with the other ingredients for quite some time.
Add the potatoes with all the juice from the bowl, pour in 50 ml water, and add the salt and pepper. Stir, cover, and cook over low heat for approximately 12–15 minutes, stirring up from the bottom several times so the mixture does not stick. Uncover and cook for approximately 3–5 minutes more, until the potatoes are completely tender and there is no loose liquid at the bottom. Break up larger clumps with a spatula; some potatoes may fall apart, but do not mash them into a puree.
Over low heat, add the cheese mixture in three batches, stirring gently after each addition and drawing the mixture from the edges toward the center. Heat for approximately 5–7 minutes, until all the cheese melts and binds the potatoes into a thick, soft mixture. Spread it evenly over the bottom of the skillet and press lightly with a spatula to form a cake approximately 2 cm thick. Leave all the fat in the skillet; do not add any more olive oil for the remaining cooking.
AI-generated Cook without a lid over medium-low heat for approximately 8–10 minutes, without stirring, until a golden crust forms underneath. Lift an edge with a wide spatula; when the cake releases from the bottom and slides as you gently move the skillet, it is ready to turn. Remove the skillet from the burner and cover with the large plate. Hold the plate in place with dry oven mitts and turn the whole thing over in one confident motion. Slide the cake back into the skillet with the unfried side down, along with any fat that has collected on the plate.
Cook the second side for approximately 7–9 minutes over medium-low heat, until it is golden too and the cake is firm around the edges and soft inside. Slide the finished frico onto a large plate, transferring any fat left in the skillet as well. Cut into four pieces and serve hot while the cheese is still soft.
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