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1
Lightly oil a cast-iron or heavy frying pan. While the pan is still cold, spread the coarsely grated Montasio in an even layer across the base. Even distribution at this stage is critical — gaps will leave holes that prevent the disc from supporting its own weight. The layer should be uniform from edge to centre.
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2
For the con patate version: lay the parboiled, thoroughly dried potato slices and onion evenly over the cheese before applying heat. The potato must be dry — any retained moisture prevents crisping and causes the base to steam rather than fry.
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3
Set the pan over medium heat and do not touch it. Allow the cheese to melt and the fat to render slowly upward through the mass. Do not press the frico with a spatula. The dish lives or dies at this stage: too high a flame scorches the base before the centre melts; too low leaves the mass rubbery and unable to release. The correct sign is a steady, quiet sizzle and edges that turn visibly golden and lace-like while the centre remains molten and shifting when the pan is gently tilted.
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4
Once the frico releases cleanly from the pan without tearing — test by sliding a thin spatula beneath one edge — it is ready to turn or fold. If flipping, do so in a single confident movement and allow the second side to colour for a short time until golden. If not flipping, fold the disc in half immediately while hot; it firms as it cools and becomes un-foldable within 60 seconds.
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5
Slide the finished frico onto parchment paper. It continues to crisp off the heat. Serve as a snack, antipasto or alongside polenta. The exterior should be lacework-crisp and deep gold; the interior, if eaten immediately, should remain molten and stretchy.