What better way to fill a hungry tummy than with a twist on the traditional Italian Frico Friulano. Potatoes contain vitamin C and minerals, onions and garlic are antibacterial and antiviral plant chemicals that ward off winter ailments, topped with tasty cheese to tempt the taste buds.
For 6 Person(s)
|750 grams Coliban potatoes (washed and grated)|
|1 tablespoon finely chopped chives|
|1/2 teaspoon powdered garlic|
|50 mls Extra virgin olive oil|
|1/2 teaspoon dried rosemary|
|80 grams grated cheese (Montasio if you prefer a more Italian flavour)|
|salt and pepper to taste|
Fresh Fricos Directions
Preheat the oven to 180C fan forced
In a large heavy bottomed saucepan add the olive oil and heat to medium, add the onion cook for a minute and add the potato.
Continuously toss the potato and onion, and season with salt and pepper.
Cook until the potato surfaces are golden and crispy.
Grease a 6-hole muffin tray, add the mixture until each hole is full, and press it down into the holes with the back of a spoon.
Bake for 20 minutes until the Fricos appear golden
Serve with some crispy steamed vegetables with a drizzle of olive oil salt and pepper to taste
vegetarian gluten free