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1
Cook the potato in a pan of gently boiling water just until it is easily pierced with a sharp knife, all the way through, but is still intact and not mushy.
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2
Drain and cool the potato, remove the skin, and slice it into neat 1/4-inch-thick rounds.
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3
Pour the olive oil into the skillet, set over medium heat, and scatter in the sliced onion and scallions.
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4
Cook for a minute, then scatter the potato rounds in the pan.
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5
Toss and tumble the potatoes with the onion and scallions, and season with the salt and grinds of black pepper.
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6
Cook for about 5 minutes, tossing frequently, until the potato rounds are lightly crisped and golden.
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7
Pile the shredded Montasio on top of the vegetables.
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8
Slide a metal spatula under some of the potatoes and flip them over, incorporating some of the cheese.
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9
Turn all the slices over and over this way, until the cheese shreds are well distributed.
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10
With the spatula, clean the sides of the skillet and smooth the vegetables and cheese into a neat pancake like disk, filling the pan bottom.
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11
Lower the heat, and let the frico cook undisturbed as the cheese melts and crisps, until the bottom is very brown and nicely crusted, about 5 minutes.
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12
Shake the pan to loosen the disk, put a large plate on top and invert, dropping the frico onto the plate, then slide it back in the skillet, top side down.
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13
Cook until the second side is crisp and brown, about 5 minutes more.
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14
Slide (or invert) the frico onto the plate, and blot up excess oil from the cheese with a paper towel.
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15
Slice into six wedges, and serve immediately.
