This dish, typical of Friuli, is extremely addictive. Try adding some grated Granny Smith apples to your mix or possibly butternut squash. I really like the addition of fresh horseradish to give it the extra kick. You could substitute fresh truffles for the horseradish for a more decadent bite.
| 1 lg | Russet potato |
| 300 g | Montasio or Parmigiano cheese, coarsely grated |
| ½ sm | yellow onion, thinly sliced |
| kosher salt and freshly-cracked black pepper | |
| 1 piece | fresh horseradish, peeled |
| 2 T | olive oil |
Place the potato in a small pot filled with cold water and a pinch of salt. Bring to a boil then simmer until the potato is just cooked through (not overcooked). Test by poking with a small sharp knife. Remove the cooked potato from the water and while hot, remove the skin with the back of a paring knife. Allow potato to fully cool. Coarsely grate using a box grater (does not have to be perfect).
Heat the oil in a medium non-stick pan over medium heat, add onion and a pinch of salt. Cook until the onion is translucent. Add grated potato to the pan, mix with the onion and cook for 1 minute. Raise heat to medium high, add the grated cheese and mix well. Using the back of a spatula, flatten the mixture in the pan. Cook for approximately 5 minutes without disturbing. This allows the cheese to fry and form a crust on the bottom. Shake the frico to loosen and check that the colour of the bottom is dark golden. If it is, place a large plate on the pan and invert the frico onto the plate then slide the frico back into the pan to allow it to cook on the other side for an additional 3 minutes. Slide onto a cutting board, allow to cool for 1 minute, cut into wedges. Top with your desired amount of freshly grated horseradish.
Serves 6-8.