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.