Frico Friulano originates in the Friuli region in northeastern Italy. It is a cheese and potato dish, typically made by cooking grated cheese (often Montasio or Asiago) until it becomes crispy and golden
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 40 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 688 |
| Fat | 43.3g |
| Saturates | 25g |
| Protein | 35.2g |
| Carbs | 35.5g |
| Sugars | 3.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFBring a pot of salted water to a boil.
Peel the potatoes and blanch them whole, for approx. 10-15 minutes. Drain the potatoes and cool slightly before coarsely grating them.
Peel and finely slice the onion. Place the sliced onions in a large cold pan with 1 tablespoon of olive oil and place over a medium heat. Sauté for 5-10 minutes, or until soft and translucent. Remove the pan from the heat and set aside.
Coarsely grate the montasio. Zest the lemon. Pick the oregano leaves.
Add the remaining olive oil, grated potato, cheese, lemon zest and oregano to the pan with the onions and stir to combine. Using a spatula, clean the sides of the pan and smooth the mixture into a pancake-like disk, covering the base of the pan.
Place the pan back over a medium-low heat and cook on one side for approx. 5 minutes undisturbed. Shake the pan to loosen the disk, place a large plate over the pan and invert, dropping the frico onto the plate, then slide it back in the pan, uncooked side down. Cook until the second side is crisp and brown, approx. 5 minutes.
Slide the frico onto a serving plate and slice it into 6 wedges. Serve immediately.
