Heat a drizzle of extra-virgin olive oil in a non-stick skillet, add the chopped onion and let it saute until translucent.
Add shredded potatoes and cook, adding a bit of water to avoid scorching. Stir frequently.
Once potatoes are cooked, add shredded Montasio cheese and mix until cheese and potatoes are evenly distributed. Pour a bit of oil on the side of the mixture, so it spreads on the bottom. Don’t mix from now on and turn heat to low.
Push the mixture down from the sides, and lightly push the sides towards the center, bringing the mixture together into a compact pie.
Continue cooking, and always swirl the pan so your frico can rotate and doesn't stick to the bottom.
When the bottom of the frico has become crispy and golden, it's ready to be flipped on the other side. Holding a wide and flat lid against the top of the pan, with a firm and quick movement, turn the pan upside down. The frico will now be on your lid. Slide it on the pan again and cook few more minutes until golden on the bottom.
Transfer on a serving plate and enjoy it while warm.
Notes
* When purchasing Montasio, look for the DOP (Protected Designation of Origin) trademark. *Use the best non-stick pan you can have -- better if not scratched.
Recipe by Very EATalian at https://www.veryeatalian.com/soft-frico/