- 400 g Montasio Mezzano cheese
- 500 g Potatoes boiled and peeled
- 1 onion – about 150 g
- 30 g Extra-virgin olive oil
- Salt – to taste
- Pepper – to taste
Pour the oil into a non-stick frying pan, gently brown the onions, sliced thinly (if necessary, simmer them with the lid on and a few spoonful of hot water).
After about 10 minutes, add the boiled potatoes pureed using a masher and mix with a wooden ladle. At this stage also add the grated Montasio, blending the mix at a low flame to melt it evenly. Add salt and pepper as needed, then blend to even out the mixture and begin to give it a regular shape, as if it were an omelette.
Increase the flame and cook the frico to form a crust on the bottom. Cook it on both sides to a golden brown. Serve hot, and if the Montasio releases too much grease on the surface remove this before transferring the frico onto a serving dish.