- 2 medium large baking (Idaho) potatoes (about 1 pound), unpeeled, scrubbed
- 1 cup sliced onion or white and light green parts only, sliced thin, washed and drained
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
In a pot large enough to hold them comfortably, cook the potatoes in boiling salted water until tender, but still firm–the skin should be unbroken–about 25 minutes. Drain the potatoes and let stand just until cool enough to handle. Peel the potatoes and cut them into 1/4-inch-thick slices. In a large skillet, heat the oilve oil over medium heat. Add the onions and cook, stirring occasionally, until wilted, about 4 minutes. Add the sliced potatoes and cook, turning the potatoes gently occasionally, until golden, about 8 minutes. Season with salt and pepper. These next three fillings start by making the above Potato-Onion Filling recipe. While the potatoes are cooking, prepare the remaining ingredients for the filling, and then simply fold the two together. To make fricos with any of these fillings, follow the recipe for the Montasio Cheese Crisp with Potato and Onion Filling, substituting the filling of your choice for the Potato-Onion filling called for in that recipe.