Master the popular Cheesy Italian Potato Cake, the Frico Friulano (VIDEO)
Frico friulano is a popular cheesy Italian potato cake. Learn how to make this savory Italian specialty at home with potatoes, cheese, and onions.
As you walk the cobblestone streets of Udine in northeastern Italy, the heavenly, nutty aroma of Frico Friulano wafts through the air. This crispy potato and Montasio cheese cake has roots in the Friuli region dating back centuries. While Frico Friulano may sound exotic, with just a few pantry staples, you can master this iconic peasant dish in your own kitchen. In this article, you’ll learn insider tips and step-by-step instructions for preparing authentic Frico Friulano from an Italian chef. From selecting the right potato and cheese to achieving the perfect crisp texture, you’ll gain the skills and confidence to wow guests with this classic Italian treat. So preheat your oven and get ready to savor a delicious slice of Frico Friulano – without having to book a flight to Italy!
An Introduction to the Frico Friulano, the popular Cheesy Italian Potato Cake
A Savory Delight from Northeastern Italy
Frico friulano is a classic Italian dish hailing from the northeastern Friuli-Venezia Giulia region. This savory cake is a true celebration of simple yet flavorful ingredients – potatoes, cheese, and onions. Its crispy exterior gives way to a soft, gooey interior that will tantalize your taste buds.
Origins Steeped in Tradition
Originating as a humble peasant dish, Frico Friulano has stood the test of time. Its roots can be traced back to the mountain huts of Carnia, where resourceful shepherds would cook leftover cheese and potatoes over an open fire. This rustic creation has since evolved into a beloved regional delicacy.
Ingredients that Shine
At the heart of this dish lies a harmonious blend of:
- Potatoes – The star of the show, providing a creamy base.
- Cheese – Traditionally, the Montasio cheese.
- Onions – Caramelized onions add depth and sweetness.
How to Make the Perfect Cheesy Italian Potato Cake at Home
Here’s how to recreate this tasty regional delicacy at home.
Gather the Key Ingredients
- 600 g potatoes (1 lb 5¼ oz potatoes)
- 1 large yellow onion
- 400 g matured Montasio cheese (or 400 g Montasio-type mature cheese: Emmenthal, Gruyère, Asiago, or Fontal) (14 oz cheese)
- Extra virgin olive oil or butter for frying
- Salt
Prep the Ingredients
Remove the skin from the potatoes through peeling. Once peeled, place the potatoes in a pot of boiling water and allow to cook for 5 minutes, until they have softened but retain their shape and integrity (1). Once softened, remove the potatoes from the boiling water. Let them cool for 10 minutes, then grate them into a large mixing bowl (2). Peel and thinly slice the onions (3). Grate the cheese separately into its own bowl and set aside (4).
Fry to Perfection
Heat 2–3 tablespoons of olive oil or butter in a large non-stick skillet (I used this 20 cm Non Stick Fry Pan 8 Inch) over medium heat. Add the sliced onions and cook, stirring occasionally, until the onions have become translucent and softened (5). Approximately 5–7 minutes of cooking time should be sufficient. Once softened, add the grated potatoes to the pan with the onions (6). Continue cooking and stirring the potato mixture for an additional 2 minutes.
Next, incorporate the grated cheese into the potato mixture in the pan (7). Also add salt to taste at this time. Continue cooking the potato and cheese mixture, stirring frequently, for approximately 15 minutes or until the mixture takes on a creamy consistency (8).
Cook like an Omelette
Finally, cook the potato dough similar to a frittata. Flat the potato cake like a disc (9) and cook over high heat for 5–7 in the same pan. Allow to cook undisturbed for 5–7 minutes (10), until the bottom is deeply golden brown. Once browned, carefully flip the potato mixture in one motion like an omelette onto a plate, so the second side can brown in the pan (11). A second quick flip may be needed to ensure both sides are evenly browned. Serve the finished Frico hot directly from the pan.
Serve your Frico Friulano Cake
For the ultimate indulgence, enjoy these savory potato cake with a crisp white wine or Italian beer.
Watch Italian Cheesy Potato Cake Video Recipe
Common Questions About Making Frico Friulano, the Iconic Italian Potato and Cheese Cake
What Cheese Should I Use?
For an authentic frico friulano, use a matured Montasio cheese. Montasio is a semi-soft, cow’s milk cheese from the Friuli-Venezia Giulia region. If you don’t find it, you can replace Montasio with Emmenthal, Gruyère, Asiago, or Fontal.
Can I Make It Ahead?
Frico is best consumed fresh and hot from the pan. However, you can make the potato mixture up to a day ahead and refrigerate until ready to fry. Let it come to room temperature before cooking. Cooked frico can be reheated in a 150 °C (300 °F) oven, but it won’t achieve the same texture.
Why Is My Cheesy Italian Potato Cake Greasy?
Excess grease usually indicates the pan wasn’t hot enough before adding the potato mixture. Use a heavy skillet or cast iron and let it get ripping hot over medium-high heat. The high temp helps create that signature lacy, crispy texture without soaking up oil.
What Can I Serve With It?
Frico makes an excellent appetizer, side dish or simple main course. Pair it with:
- Cured meats like prosciutto or salami
- Crisp salad with balsamic vinaigrette
- Roasted veggies like asparagus or mushrooms
- The traditional pairing is with a local white wine such as a Friulano, a Ribolla Gialla or a Sauvignon del Friuli.
Can I Make a Gluten-Free Cheesy Italian Potato Cake?
Traditional frico contains no gluten ingredients.
Master the Cheesy Italian Potato Cake Known as Frico Friulano
Equipment
- 1 a 20cm non-stick pan – 8 inches
Ingredients
- 600 g potatoes 1 lb 5¼ oz potatoes
- 1 large yellow onion
- 400 g matured Montasio cheese or 400 g Montasio-type mature cheese: Emmenthal, Gruyère, Asiago, or Fontal (14 oz cheese)
- Extra virgin olive oil or butter for frying
- Salt
Instructions
- Remove the skin from the potatoes through peeling. Once peeled, place the potatoes in a pot of boiling water and allow to cook for 5 minutes, until they have softened but retain their shape and integrity.
- Once softened, remove the potatoes from the boiling water. Let them cool for 10 minutes, then grate them into a large mixing bowl.
- Grate the cheese separately into its own bowl and set aside.
- Peel and thinly slice the onions.
- Heat 2–3 tablespoons of olive oil or butter in a large non-stick skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until the onions have become translucent and softened. Approximately 5–7 minutes of cooking time should be sufficient.
- Once softened, add the grated potatoes to the pan with the onions. Continue cooking and stirring the potato mixture for an additional 2 minutes.
- Next, incorporate the grated cheese into the potato mixture in the pan. Also add salt to taste at this time. Continue cooking the potato and cheese mixture, stirring frequently, for approximately 15 minutes or until the mixture takes on a creamy consistency.
- Finally, cook the potato dough similar to a frittata. Flat the potato cake like a disc and cook over high heat for 5–7 in the same pan. Allow to cook undisturbed for 5–7 minutes, until the bottom is deeply golden brown. Once browned, carefully flip the potato mixture in one motion like an omelette onto a plate, so the second side can brown in the pan. A second quick flip may be needed to ensure both sides are evenly browned.
- Serve the finished Frico hot directly from the pan.
