This is a specialty of Friuli Venezia Giulia, the mountainous region of Northern Italy near the Veneto. It is wonderful for brunch or lunch or as an appetizer with drinks.

Ingredients

• 1 medium (about 8 ounces) russet baking potato
• 1 tablespoon Monini Umbria DOP Extra Virgin Olive Oil
• 1 tablespoon butter
• 1/4 cup thinly sliced scallions, including some green
• 2 cups (about 6 ounces) Montasio, coarsely grated
• Sea salt and Black Pepper to taste

In a small saucepan, cover potato with water; bring water to boil, and reduce heat. Cook potato until a knife pierces it easily, about 12-15 minutes. Drain and cool potato. Remove skin and cut potato into 1/4-inch slices. In a medium (9-10-inch) skillet, heat oil and butter. Arrange potato slices in a single layer in skillet. Scatter scallions on top, and then Montasio over potatoes. Sprinkle with 1/4 teaspoon salt and a little pepper. With a spatula, pat down the potatoes and cheese to form a pancake. Over low heat, cook frico undisturbed until bottom is well-browned, 10-15 minutes. With spatula, loosen bottom. Blot any excess oil on top with paper towels. Place a platter over the skillet and invert. Cut into six wedges and serve immediately.