Like so many of the best Italian dishes, this rich treat from northern Italy developed as a solution to a poor man's problem: how to use leftover bits of cheese so as not to waste food. The result was this incredible "frittata" made with potatoes and Montasio cheese.
Traditionally the potato to cheese ratio is around 1:1, but considering the fact that most of us aren't as calorie deficient as the shepherds of Italy's past, it's common to use less cheese as we've done so below. Feel free to use more, though! The ingredient amounts listed below are for a small skillet which, considering how rich this dish is, will feed 2-3 people. Again, feel free to increase the amounts as necessary to make a full-size pan.
Watch the Pasta Grammar video where we make this recipe here:
Serves 2-3.
For this recipe, you will need:
2 medium russet potatoes (or enough to fill your pan of choice when chopped)
1 tbsp. unsalted butter
Salt
4.5 oz. (125g) chopped Montasio cheese, or to taste
Keeping the skins on, place the potatoes in a pot and fill it with water to cover. Bring the water to a boil and cook the potatoes until you can easily insert a paring knife into the center (usually around 30-40 minutes, depending on the size of the potatoes). Drain the potatoes, allow them to cool to the touch, and peel them with a paring knife. Chop them into medium chunks.
Melt the butter in a small skillet over low heat. Add the chopped potatoes and cook, stirring occasionally, for 10-15 minutes. Season with a pinch of salt.
Stir in the chopped cheese so that it is mixed evenly with the potato chunks. Continue to cook over low heat until the bottom becomes dark and crispy—it should be almost red in color. Carefully slide the frico onto a plate, place the pan on top, and flip it. Continue to cook until the other side is crispy as well.
Serve warm. Buon appetito!