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.
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Servings: 8 servings
Calories: 145kcal
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.
- 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,
- 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