Boil the potatoes with the skin. Then take the onion, cut it in "julienne" strips and have it wither in a small skillet 16 cm in diameter with a knob of butter and a little extra virgin olive oil. Peel the potatoes, cut into slices and add to the frying pan. Season with salt and pepper and let it flavour thoroughly. At this point add the Montasio PDO reduced to blades or diced to facilitate its fusion. Leave on the fire until the cheese forms an appetising golden crust. Serve with fresh or grilled polenta or with seasonal vegetables.

Preparation time: 10 min

Cooking time: 10 min