Description
Frika is a hearty dish combining potatoes and cheese that offers a creamy texture and crispy edges. Perfect for using up leftovers!
Ingredients
- 400 g (1 pound) potatoes
- 50 g pancetta, cut into cubes OR 1 tbsp olive oil OR 1 tbsp lard
- 160 g (5.6 oz) semi-hard cheese (Tolminc)
- 50 g (1.8 oz) hard cheese (Tolminc)
- 2 tbsp fresh herbs (parsley, oregano, lovage)
Instructions
- Peel the potatoes and grate them.
- Pour cold water into a large bowl, add the grated potatoes, and rinse thoroughly. Drain, and repeat this process two or three times until the water is clean.
- Cut the pancetta into small cubes. Grate both cheeses and combine them in a bowl.
- In a 22 cm (9-inch) pan, add the pancetta. If desired, add a teaspoon of oil and pan-fry the pancetta over medium heat for about 3 – 4 minutes. Alternatively, use oil or lard instead of pancetta.
- Add the drained potatoes and arrange them all over the pan. Stir continuously and cook over medium heat for 15 – 18 minutes or until the potatoes are soft. Add a tablespoon of water if the potatoes brown too quickly.
- Add half the cheese and stir it into the Frika using a spatula. Cook for a minute, then add the remaining cheese and herbs. Stir well and shake the pan occasionally.
- Spread the Frika evenly over the pan and cook for 5 minutes over medium heat.
- Transfer the Frika to a plate and flip it back into the pan to cook on the other side. Cook for another 5 minutes until golden brown and crispy.
- Serve the Frika warm, cut into slices, optionally sprinkling with fresh herbs.
Notes
Rinse the grated potatoes to remove excess starch. You can customize Frika by adding vegetables or adjusting the cheese types.