Frico Del Fattore

• 1/2 cup (heaping) finely diced speck or pancetta (smoked bacon)
• 1/2 cup onion, finely chopped
• 1 pound potato, peeled and thinly sliced
• 1/2 pound (scant) fresh Montasio, cut in 1/4-inch cubes (see note)

1. Saute bacon in a medium-size nonstick pan over medium heat until it gives up some of its fat.
2. Add onion, and cook until onion begins to color.
3. Add potato, and stir well to coat.
4. Add 3/4 cup water; reduce heat to low; cover, and cook, stirring once, about 15 minutes, until potatoes are soft and water has evaporated.
5. Mixture should be fairly dry.
6. Add cheese, several pieces at a time, and stir continuously, adding more cheese as it melts.
7. When cheese is almost completely melted, turn mixture into an 8-inch nonstick pan (nonstick surface should be perfect, or cheese will stick), and cook over low heat to brown bottom.
8. As fat from cheese accumulates, spoon it off.
9. When bottom is browned, carefully flip onto plate, and then return frico to pan to brown the other side, about 20 minutes total.
10. Remove, and cool slightly; cut into small wedges and serve warm or at room temperature.

speck, onion, potato, fresh montasio

Taken from cooking.nytimes.com/recipes/11413 (may not work)