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1
Melt the butter or lard in a heavy, flat-based pan over medium-low heat. Add the thinly sliced onion and cook gently until completely softened and translucent — no colour. Add the cooked, grated potato and stir to combine; the mixture should be cohesive and tender throughout.
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2
Add the coarsely grated semi-aged Montasio to the pan. Fold the cheese through the potato and onion until incorporated. Press the mixture firmly into a flat, even cake against the base of the pan — uniform thickness throughout. An uneven cake will not crisp uniformly.
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3
Cook over medium-low heat for 8–10 minutes undisturbed. This step decides the dish: the heat must remain medium-low — too high and the exterior burns before the cheese binds and the interior yields. The frico is ready to flip when the underside is crispy and deep golden and the Montasio at the edges has begun to caramelise; test by lifting an edge with a spatula.
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4
Place a flat plate larger than the pan face-down over the pan. In one motion, invert the pan so the frico drops onto the plate golden-side up. Slide the frico back into the pan, uncooked-side down. Cook a further 8–10 minutes over medium-low heat until the second side is equally crispy and golden. The finished cake should feel firm at the edges and yielding at the centre when pressed lightly.
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5
For frico croccante: spread finely grated aged Montasio (12+ months) in a thin, even layer in a dry non-stick pan over medium-low heat. When the cheese melts and begins to bubble and the first side is firm and golden, flip once using a spatula. Complete the second side until golden. Transfer to a wire rack and allow to cool completely — the wafer crisps fully only as it cools, and should snap clean when broken.