Frico - Italian Potato Pie

Frico?  So, what exactly is Frico? Simply put, sliced potatoes tossed with olive oil, onions and Parmesan cheese. So humble, yet so delicious! It reminds me a little bit of the Spanish dish Tortilla Espanola without the eggs.

Frico origin and background

According to one of my Italian friends, frico is Italian rustic cuisine at its best. It's from the Fruli-Venezia Gulia region of Italy located in the northeast bordering Austria and Slovenia (part of the former Yugoslavia).  The eastern coast faces the Adriatic Sea. The north is known for its ample pastures and consequently excellent meat and dairy products.

Frico is an excellent example of European frugality. The dish makes good use of leftover food items. Better yet, it can be served as an antipasto or a main course. By the way, when I say antipasto I don't mean the "salad" one often finds in Italian delis in this country. The true meaning of the word antipasto is a dish that comes before the pasta course.

My frico recipe is made from simple ingredients unite to create a tasty meal in about 30 minutes. Once again, according to my Italian friend, the cheese traditionally used for Frico is Montasio, a creamy regional cheese protected under P.D.O. (product denomination of origin). I can't get Montasio where I live, so I adapted the recipe by using a good quality Parmesan cheese.

Ways to serve frico

This Italian potato dish goes great with a side of mixed greens and a nice glass of chilled Pinot Grigio, just a suggestion. The crispy layer gives way to soft, melt  in your mouth potatoes with a crisp nutty taste of Parmesan cheese. Don't be intimidated by the amount of cheese required, it blends so well with the potatoes and the onions.  The combination of flavors work so well together, that no one flavor overpowers another one in this dish. By the way you can use a cheese that is less strong if you prefer. However, whichever cheese you select, just make sure it is one that does not melt easily. Firm cheeses work best. 

When making Frico, I like to caramelize the onions slightly to bring out their natural sweetness. I also like the potatoes to have a slight crispiness to add a layer of texture to the dish. The cheese should be added a little bit at a time to allow it to combine well with the potatoes. Note: The potatoes should be slightly crispy on both sides of the "pie", but not all the way through. I have a great dual or tandem flip pan that I use for this purpose. 

Step by step photos

• Step 1: Gather all your ingredients and have them ready to go: potatoes, onion, Parmesan cheese (grated or shaved), olive oil, pepper and a dash of nutmeg.
• Step 2: Peel the potatoes and onions and slice thinly to about ⅛ inch thick. I like to use my Oxo mandolin slicer for this task!

• Step 3: Heat a skillet on medium and add the olive oil. Once the oil is hot add the potato slices and cook for about 5-7 minutes turning frequently. Some may start to brown but that is OK, just keep turning them from the bottom to top. Add the onions and turn them in to combine then continue cooking until the onions are soft and translucent.
• Step 4: Add the Parmesan cheese ¼ cup at a time and continue to turn to combine.

• Step 5: Once combined allow to cook and check the bottom to see if it has turned golden brown. Once it is nicely browned you can flip the entire pie over on a plate and slip back into the pan to brown the other side. If you have a tandem pan just flip it over and cook the other side. Get the other pan hot first before flipping.
• Step 6: Once both sides are nicely browned and the potatoes are soft in the middle it is done. You can check for doneness with a fork to see if the potatoes are soft.

Equipment needed

• Mandolin slicer: This is the best way to slice the potatoes really thin and I love my OXO mandolin slicer for this.
• Tandem frittata flip pan: Flipping is so much easier and with a frittata pan but you can use a plate to flip and slide back into the pan.

Frequently Asked Questions

If you want to explore some other Italian dishes or bookmark them for later here some easy recipes to try. When I am pressed for time I love to make the quick and easy marinara sauce with basil. If you want a little spicy and savory flavor try this orecchiette with shrimp, fennel and arugula. If you are after some rich comfort food them you have to try this east polenta with sausage and mushrooms. Enjoy!

Frico Recipe

Here is a rustic Italian dish made with potato, onion and lots of Parmesan cheese.  These simple ingredients come together in one fabulous dish.  

5 from 2 votes

Print Pin Rate

Course: Main dish

Cuisine: Italian

Keyword: authentic, cheese, easy recipe, Parmesan, potato, three ingredient

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 8 servings

Calories: 145kcal

Author: Analida Braeger

Ingredients

• 2 baking potatoes medium sized, thinly sliced about ⅛ inch
• 1 ½ Tbsp olive oil
• 1 onion medium sized, thinly sliced about ⅛ inch
• 1 ½ cups Parmesan cheese pick a good quality type, shaved or grated
• ¼ tsp pepper
• 1 dash nutmeg

Instructions

• Heat olive oil on medium and toss in the potatoes. Cook for about 5 minutes turning frequently.
• Add onions, nutmeg and pepper and continue to turn until onions are translucent.
• Slowly begin to add the Parmesan cheese ¼ cup at a time stirring constantly.
• Allow the potatoes to brown on one side and then turn to brown on the other side. You use a large plate to do this, even better if you have a dual pan.
• The cheese and potato mixture should form a light crust on both sides. Test with a fork for softness in the potato and then it is done.

Notes

Equipment Needed:

• Mandolin slicer: This is the best way to slice the potatoes really thin and I love my OXO mandolin slicer for this.
• Tandem frittata flip pan: Flipping is so much easier and with a frittata pan but you can use a plate to flip and slide back into the pan.

Tips:

• I like to caramelize the onions slightly to bring out their natural sweetness.
• I also like the potatoes to have a slight crispiness to add a layer of texture to the dish.
• The cheese should be added a little bit at a time to allow it to combine well with the potatoes.
• Potatoes should be slightly crispy on both sides, but not all the way through. 
• If you want to use a different cheese, make sure it's a non-melty one, think hard Italian cheese:  Mantasio is traditional if you can find it otherwise use Grana Padano, Pecorino Romano or Asiago D'allevo, 

Frequently Asked Questions:

• How long can I save the frico? You can store in the refrigerator for up to 3 days in an airtight container. Be sure to allow it to completely cook before storing.
• How do I reheat the leftover frico? I find the best way is to place single servings in the microwave and heat for about 1 minute on ¾ power. Microwaves  vary in power so check it half way through if it is hot enough. Once reheated do not cool and store again in the refrigerator, consume it right away. So only reheat the amount you will consume.
• Can I freeze the leftover frico? I would not freeze the frico as the potatoes tend to be very mushy and have an unpleasant texture when thawed.

Nutrition

Calories: 145kcal | Carbohydrates: 11g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 303mg | Potassium: 259mg | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 4mg | Calcium: 232mg | Iron: 0.6mg