Serves five to six
1 small onion, peeled and thinly sliced
500g potatoes, peeled and diced
500g Montasio cheese, typical of Friuli Venezia Giulia region (or a similar cheese), cut into small dice
salt and pepper
Fry the potatoes in the olive oil for around 10 minutes until they get soft, then add the onions. Season generously with salt and pepper. Add the cheese and fold it well into the potato and onion.
Stir from time to time over medium heat until the cheese melts completely. Continue simmering for another five to 10 minutes, until the mixture has thickened enough that it forms a solid mass.
Flatten out the mixture and turn the heat up. Let the mix form a nice brown crust on the bottom, then flip it over and let it brown on the other side.
Serve with a cold glass of Vintage Tunina.