Go Back
Frico Friulano, showing the golden, crispy crust with slightly blistered edges and the creamy, melted potato-cheese interior just beneath the surface.

Frico Friulano (Potato and Montasio Cheese Skillet)

A comforting Friulian skillet dish made with potatoes, onions, and young Montasio cheese. The inside turns creamy while the edges brown to a golden, crisp crust — simple, rustic, and full of northern Italian soul.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 3 people
Course: Main Course, Side Dish
Cuisine: Friuli-Venezia Giulia, Italian, Northern Italy
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 medium potatoes waxy or yellow type, diced or grated
  • 1 small onion thinly sliced
  • 1½ cups young Montasio cheese grated (or Gruyère, Comté, Fontina, or young Asiago as substitutes)
  • 2 tablespoons olive oil
  • Salt to taste
  • Freshly ground black pepper to taste
  • Splash of water about 2 tablespoons, for simmering

Method
 

Prepare the pan
  1. Heat 1 tablespoon of olive oil in a wide nonstick or well-seasoned skillet over medium heat.
Cook the onions
  1. Add sliced onions and sauté until soft and translucent, about 5–7 minutes. Do not let them brown too much.
Add potatoes
  1. Add diced or grated potatoes with a splash of water. Cover and let them cook gently for 10–12 minutes, stirring occasionally, until tender when pierced with a fork.
Mash and season
  1. Lightly mash the potatoes in the pan. Season with salt and pepper.
Add the cheese
  1. Fold in the grated Montasio cheese (or substitute). Stir for 5–10 minutes, until the mixture comes together into a sticky, cheesy mash.
Shape the frico
  1. Flatten the mixture into a round, about ¾ inch thick. Press down so the bottom touches the pan evenly.
Brown the first side
  1. Cook over medium heat for 3–5 minutes, until the bottom forms a golden crust. Do not rush — this is where flavor builds.
Flip carefully
  1. Place a plate over the skillet, invert the frico onto it, then slide it back into the pan to brown the other side. Add a bit more oil if needed.
Brown the second side
  1. Cook another 3–5 minutes, until both sides are golden and crisp, and the center is soft and melty.
Rest and serve
  1. Remove from heat and let rest 2 minutes before slicing. Serve warm in wedges.

Notes

  • Use young Montasio (not aged) — it melts better and gives the authentic creamy texture.
  • A nonstick or cast-iron skillet makes flipping easier and prevents sticking.
  • For extra crisp edges, make two thinner fricos instead of one thick one.
  • Best served with Friulano white wine or a light red.
  • Reheat leftovers in a skillet over low–medium heat to bring back the crust. Avoid microwaving.