Make it.

INSTRUCTIONS:

In a large unsalted pot of water over high heat, boil the potatoes until fork tender, about 30 to 40 minutes. Transfer to plate and cool, then peel off skin. Cut two thirds into medium dice and transfer to a large bowl. Pass the remaining one third through a ricer into the same bowl.

• In a medium frying pan over medium heat, warm 2 tablespoons of olive oil. Add the onion and sauté gently until translucent, 7 to 9 minutes.

• Add the grated cheese, cooked onion, salt, and nutmeg to the potatoes. Gently mix by hand until all the ingredients have been evenly incorporated. You can refrigerate the mix for up to 24 hours.

• In a large cast-iron skillet or frying pan over high heat, warm the remaining 2 tablespoons of olive oil until almost smoking. Add the potato mixture and use a spatula to flatten into a 1/2 inch thick, 10 inch wide cake, rounding and evening out at the edges with the spatula.

• Turn the heat to medium and cook, without moving or stirring, until golden brown crust starts to form along the edges and the underside of the frico, about 5 minutes.

• Once the nice caramel colored crust has formed, lay a plate or large pot lid face down over the frying pan and flip the frico over. Then slip the frico back into the frying pan, crust side up, and continue cooking until it is golden brown on the second side, about 5 minutes. Remove from pan and let rest on cutting board for two minutes

• Once frico has cooled slightly, cut into desired number of portions and serve with herb vinaigrette and/or sprinkle of pomegranate seeds.

Extra cooking tips -

It may be easier to cook in smaller batches and make several smaller servings.

It also tends to stick easily so do not over cook, and if flipping is too tricky try a spatula and smaller sized cakes.