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Friulian Frico

Nathan Congleton / TODAY
Cook Time:
30 mins
Prep Time:
20 mins

Chef notes

This is a great lunch or brunch item. For lunch you can add an arugula salad with tomatoes and lemon dressing. For Brunch you can add any type of egg to compliment the frico.

Technique Tip: The frico needs to be flipped with a plate. It cannot be flipped in a sauté pan-it will break apart.

Swap Option: You can substitute the prosciutto for diced zucchini. Use Gruyère cheese instead of Montasio.



  • 1 small white onion, peeled and thinly sliced
  • 4 tablespoons olive oil
  • 2-4 tablespoons salted butter
  • 3 large potatoes, peeled, diced, boiled for 5 to 7 minutes and drained
  • 3/4 pound Montasio cheese, coarsely shredded or cut into small dice
  • salt and freshly ground black pepper, to taste
  • ounces prosciutto, cut into small dice (optional)



Sauté the onion gently in the olive oil and salted butter in a 10-inch nonstick skillet until soft and translucent.


Add the prosciutto, if using, and the potatoes and mix into the onions. Season generously with salt and pepper.


Add the cheese to the potato, onion and prosciutto mixture.


Using a spatula press the potato, onion, prosciutto and cheese mixture firmly in the sauté pan to create what looks like a frittata.


Brown the frico on one side until the cheese is completely melted.


Take the sauté pan off the burner, place a 10-inch plate on top of the nonstick pan and flip it over. Slide the frico back into the pan and brown on the other side for 2 to 3 minutes. Serve immediately, while the cheese is still warm and creamy.