Golden Potato Cheese Disc (Print Version)
# Ingredients:
→ Main Ingredients
01 -
640g red spuds
02 -
250g Montasio cheese (diced)
03 -
1 regular onion, thinly cut
04 -
14g plain butter
05 -
1 tablespoon veggie oil
06 -
Salt, as needed
# Instructions:
01 -
Cut the onion into thin slices and put aside. Take the skin off your potatoes and shred them with your grater, then place them separately.
02 -
Combine butter and veggie oil in a 24cm non-stick frying pan on medium flame. When it's heated up, throw in your onions and cook till they're soft and see-through, roughly 10 minutes.
03 -
Put in your shredded spuds and add salt. Let them cook about 15 minutes on medium heat till they're just done, flipping now and then so they cook evenly.
04 -
Drop in your diced Montasio and stir for a minute or two until it mixes in and starts getting melty.
05 -
Flatten the mix into an even layer and leave it alone for 6-7 minutes till the bottom turns nice and golden. Look under the edges once in a while with your spatula to check.
06 -
Move the frico onto a plate, then put your pan upside down on the plate and flip everything back over to cook the other half.
07 -
Let it cook another 6 minutes till the second side gets golden too. Then move it to your serving board or plate.
# Notes:
01 -
Can't grab Montasio? Try using Fontina, Gruyere or Comte instead.
02 -
Your pan size changes how thick it comes out - bigger pans make thinner fricos.
03 -
Go for a shallow pan to make flipping way easier.
04 -
No stress if your frico looks weird after flipping; it'll shape up again when the cheese melts.
05 -
This tastes amazing warm with gooey cheese, but it's still great after it cools down.