Peel the potatoes, wash them, dry them and cut them into small pieces.
Cut a couple of slices of speck into small cubes, peel the onion, slice it thinly, and sauté it in a non-stick pan (18–20 cm wide) with 1 tablespoon of olive oil for a few minutes, until golden.
Add the speck cubes and let them brown for a moment, then add the potatoes and cook for 20–30 minutes. Season with salt and pepper.
Meanwhile, cut the Montasio into cubes or grate it using a grater with large holes. Add the cheese to the potatoes in the pan and cook for about ten minutes, or until the potatoes and cheese meld together. Then flip the frico like an omelette, with the help of a plate.
If the frico breaks while flipping, don’t worry – it will come back together as it continues to cook. Eliminate any liquid that may form during cooking.
Continue cooking until a golden crust forms on both sides. Remove the frico from the heat, slice it, and serve it hot over soft polenta or with grilled polenta slices.
