Frico Friulano con Patate

Ingredients

• 500 g floury potatoes
• 400 g Montasio cheese, half semi-aged and half aged
• 1 onion, thinly sliced
• 30 g butter
• salt and black pepper
• soft polenta, to serve

Before you cook

• Peel the potatoes and cut them into even chunks.
• Grate both cheeses coarsely and mix them together.
• Slice the onion as thinly as you can.

Steps

1. Boil the potatoes in salted water for 20 minutes, until tender.
2. Drain the potatoes and crush them roughly with a fork — do not mash them smooth.
3. Melt the butter in a 24 cm non-stick frying pan over medium-low heat.
4. Add the onion and cook it for 10 minutes, until soft and pale gold.
5. Add the crushed potatoes and stir them through the onion.
6. Cook for 5 minutes, pressing the potatoes down into an even layer.
7. Scatter the grated Montasio over the potatoes and grind over black pepper.
8. Press everything down firmly with a spatula into a flat cake as the cheese melts.
9. Cook for 10 minutes without stirring, until the underside forms a deep golden crust.
10. Slide the frico onto a plate, cover it with the pan and flip the whole thing back over.
11. Cook the second side for 6 minutes, until crisp.
12. Slide it onto a board, cut it into wedges and serve with soft polenta.