Preparation
- Aged or semi-aged Montasio cheese: 500g
- Potatoes (cleaned weight): 500g
- Onions (peeled weight): 200g
- Extra Virgin Olive Oil (traditional): 50g
- Black pepper: to taste
- Fine salt: to taste
Let's start by preparing the ingredients: finely slice the onions into thin rings, then move on to the potatoes - after peeling them, grate them using the large holes of a grater. Take the Montasio cheese, remove its rind and grate it the same way as the potatoes.
In a large pan, heat the olive oil (40 grams) and slowly cook the onions over low heat, stirring regularly with a wooden spoon to prevent them from burning. Add the grated potatoes and let them cook for about ten minutes.
Incorporate the grated Montasio into the mixture, adjust the salt and pepper to your taste, and continue cooking for about 20 minutes over medium heat, stirring to promote even melting of the cheese.
Once you have obtained a uniform mixture, transfer it to a non-stick pan with low sides that has been lightly greased with hot oil, trying to drain any excess oil. Level the mixture well and let it cook over high heat without stirring, as if it were an omelet. When a nice golden crust has formed, flip it to the other side to complete cooking.
Before serving, remove any excess oil. Cut the frico into portions and serve it hot, accompanied by steaming polenta!
