Frico Potato Cheese Tart

[RECIPE] Frico from Friuli Venezia Giulia

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Frico is a Friulian specialty with its roots in the local popular tradition, a simple potato and cheese tart. The crunchy crust on the top is essential to be considered a Friulian dish.

Recommended wine pairing: Ribolla Gialla Damijan Podversic

  • Author: Roscioli Italian Wine Club
  • Yield: 4 servings 1x
  • Cuisine: Italian



500g / 18oz Montasio cheese, ideally half fresh cheese (up to 2 months) and half medium-aged (5-10 months), grated.

500g / 18oz red potatoes

1 tablespoon extra virgin olive oil




  1. Wash and peel the potatoes before grating them.
  2. Heat the oil in a large pan and add the grated potatoes. Stir and cook over a low heat for 10-15 minutes, until soft. 
  3. Add the grated cheese, along with some salt and pepper to taste and mix well, the ingredients should be blended evenly. 
  4. Continue cooking over a medium-low heat and stir occasionally. 
  5. When the cheese has melted completely, turn up the heat a little and cook like you would an omelette, until a nice golden crust has formed on the bottom. 
  6. At this point, flip the Frico over and cook the other side until the same crust is formed. 
  7. Transfer the frico onto a plate, slice it and serve immediately.


To flip the Frico easily, tip it out onto a plate and then slide it back into the pan.

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