I learned this potato recipe in northern Italy! Easy and delicious!

Ingredients

• 900 g Potatoes (peeled and sliced ½‑inch thick; Yukon Gold or Russet work best)
• 1 Onion (medium, thinly sliced)
• 250 g Montasio Cheese (grated; if unavailable use Gruyère or Emmental)
• 2 Tbsp Olive Oil (for pan‑frying; extra‑virgin recommended)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare the potatoes

   Peel the potatoes and slice them into uniform ½‑inch thick rounds or half‑moons so they cook evenly.

   Time: PT5M

2. Boil the potatoes

   Place the sliced potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a gentle boil. Cook for 12‑13 minutes until just tender but still firm.

   Time: PT13M

   Temperature: 100°C

3. Drain and set aside

   Drain the potatoes in a colander and let them steam dry for 2 minutes.

   Time: PT2M

4. Slice the onion

   Thinly slice the onion into half‑rings.

   Time: PT2M

5. Brown the onion

   Heat the skillet over medium heat, add the olive oil, then add the onion slices. Cook, stirring occasionally, until they turn golden brown, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

6. Melt the cheese

   Reduce the heat to low and sprinkle the grated Montasio cheese over the onions. Stir gently until the cheese melts into a smooth, creamy mixture.

   Time: PT3M

   Temperature: low heat

7. Pan‑fry the potatoes

   Add the boiled potato slices to the skillet, spreading them in a single layer. Cook over medium heat for about 7 minutes on the first side, then flip and cook another 7 minutes until both sides are golden and crispy.

   Time: PT14M

   Temperature: medium heat

8. Season and serve

   Season the dish with salt and freshly ground black pepper to taste. Transfer to a serving platter and enjoy while hot.

   Time: PT2M

Nutrition Facts

Calories

520

Protein

12 g

Carbohydrates

45 g

Fat

30 g

Fiber

5 g