Potato and Cheese Pancake (Frico)

Steps

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1. 1
   Cut the peeled potatoes into large chunks and place in a pot of cold water. Add a generous pinch of salt and bring to boil. Cook until fork-tender but slightly undercooked, about 20 minutes.
   ▶ ≈0:53
2. 2
   While the potatoes cook, dice the yellow onion and sauté it in a small amount of butter until soft. Set aside.
   ▶ ≈1:42
3. 3
   Cut the low-moisture mozzarella into very small cubes. While traditional frico uses montasio cheese, low-moisture mozzarella works excellently.
   ▶ ≈1:54
4. 4
   Once the potatoes have cooled slightly, mash them with a fork until chunky but mostly broken apart. Add the sautéed onions and cheese. Taste and season generously with black pepper (the potatoes and cheese already provide sufficient saltiness).
   ▶ ≈3:01
5. 5
   Heat the light olive oil in a non-stick skillet. Add the potato and cheese mixture and mix well with a fork. Cook over medium-low heat for 3–5 minutes, stirring frequently, until the cheese is mostly melted.
   ▶ ≈4:47
6. 6
   Flatten the mixture with a fork or spatula to form a pancake shape. Maintain medium-low heat and cook for about 7–10 minutes until the bottom is deep golden brown and crispy. Rotate the pan as needed for even cooking.
   ▶ ≈5:24
7. 7
   Once the bottom is golden brown and lifts easily from the pan, use a pizza pan or large spatula to assist in flipping the pancake onto a plate. Slide it back into the pan to cook the other side.
   ▶ ≈6:23
8. 8
   Increase the heat and cook the second side for about 7–10 minutes until it also develops a deep golden brown crust and becomes crispy.
   ▶ ≈7:18
9. 9
   Flip the pancake onto a serving plate. Best served at room temperature or warm; allow it to cool slightly so the cheese and potatoes hold together better before slicing.
   ▶ ≈8:00