Frico: the easy recipe for the Italian potato and cheese pie

Frico is a typical recipe of Italian cuisine and in particular of the Carnia mountains in Friuli Venezia Giulia region (in the North-East of Italy). It is a dish based on potatoes, onions and typical Montasio cheese – we used it in three different seasonings. Once mixed together until homogeneous and stringy, these ingredients are slowly cooked in a lightly oiled non-stick pan. The result is a sort of omelette, although there are no eggs inside. It is soft, slightly creamy on the inside and with a golden brown, crispy crust.

It is a rich main dish similar to rosti, perfect to serve very hot together with slices of polenta. Belonging to the poor peasant traditional cuisine, this recipe was first created to use up cheese rinds. Its preparation can undergo small changes depending on the area. For example, in our version potatoes are blanched in water and then dissolved in a pan together with onion and cheese, while in other variants they are grated raw.

You can also cut this Italian potato cheese pie into slices and enjoy it as an appetizer or aperitif as an accompaniment to cheeses and cold cuts. Soft on the inside and crispy on the outside, this frico recipe will win over even the most demanding guest.

So let’s find out how to make this Italian potato cheese pie following our step-by-step procedure and tips.

Tips for making Italian Potato Cheese Pie

For making a traditional frico recipe, you should use Montasio cheese, a cow's milk cheese very popular in Fruili region. If you can't find it, we suggest using a semi-hard cheese with a delicate and balanced flavor. Choose the semi-aged or aged cheese that you prefer such as Emmenthal, Gruyère, Asiago or Fontal.

If you want to use less cheese, you can use a 1:1 ratio of potato to cheese.

You can replace oil with lard.

For a richer frico recipe, add other ingredients such as bacon or pancetta cubes.

You can also make thin frico as appetizer. It consists of a thin layer of shredded cheese that's cooked in pan until it becomes slightly crispy yet malleable.

How to store Italian Frico

You can store the frico in the refrigerator in a special airtight container for a maximum of 1-2 days. Before serving, you can heat it in a pan or in the oven. Freezing is not recommended.

How to make Frico

Peel the potatoes, rinse and dry them.

Immerse the potatoes in boiling water, dividing the larger in half, and cook until tender, but still al dente.

Meanwhile, peel the onion and slice it finely.

Grate the cheese and collect it in a bowl.

Add the onion in a pan, add a drizzle of extra virgin olive oil and brown it gently.

Drain the potatoes and add them to the pan.

Mash the potatoes gradually with a wooden spoon. Let them gain flavor, then season with salt and pepper.

Add the cheese and continue cooking, stirring constantly, until homogeneous and stringy.

Grease a non-stick pan, heat it and transfer the mixture. Level it and cook over high heat until a uniform crust forms.

Using a lid, turn the frico upside down and brown it on the other side too.

Serve the Italian potato pie when it is still hot.