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This recipe was uploaded by Vinorosso
In itself the dish is not difficult to make but it requires a fair old amount of elbow grease and 1 1/2 hours cooking and preparation time. The effort is worth it as the end result is wonderful.
It is essential to have a good sized non-stick frying pan to make this dish.
Roughly chop the onion and garlic.
Peel and grate the potatoes, use the largest holes in the grater.
Fry the onion and garlic over a medium flame until they become transparent add the grated potatoes and continually mix the ingredients until they become homogenous (this takes a good half hour to forty-five minutes of solid mixing and turning) add water as necessary to keep the mixture moist, this also cooks the potatoes. Season with salt and pepper according to taste.
When the potatoes and onion have completely amalgamated and it's essential that they are, add the cheese and start stirring and turning the cheese into the potato and onion until they are one. Once this has been done allow a crust to form on the underside of the frico, give the pan a little shake to loosen the mixture from the sides. Check to see that a crust has been formed, when it has, remove the pan from the heat, pour out the excess fat and cover the pan with a large plate. Now comes the tricky bit, flip the frico on to the plate as you would a frittata by inverting the pan and plate, (do this over the sink). Return the pan to the heat crusty side up and form the crust on the other side.
When the crust has formed on the other side slide the frico onto a serving dish and cut into wedges, serve with polenta or salad.
I have made this dish a few times for friends when they come over to visit me from the UK or when I go over there, they have always been very impressed.