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Patate in tecia

Course: Side Dish
Cuisine: Friuil-Venezia Giulia
Keyword: pan-fried, saute


  • 1 kilo 2 lbs yellow fleshed potatoes such as bintje or Yukon Gold
  • 100g 3-1/2 oz pancetta cut into small dice
  • 1 small onion finely sliced or diced
  • 50g 2 oz lard, butter or olive oil 
  • homemade broth
  • Salt and pepper


  • Boil the potatoes, still in their jackets, until they are almost tender but still a bit firm. Let cool, and when they've cooled off enough to handle, peel and cut them up. 
  • While the potatoes are boiling, in a large non-stick or well-seasoned cast iron or carbon steel skillet, gently sauté the pancetta and onion in your chosen fat until lightly brown. 
  • Add the cut up potatoes to the skillet and raise the heat. Turn the potatoes with the pancetta and onion. Add a half-ladleful of broth and let simmer until the potatoes are fully tender, adding more broth if needed. Turn the potatoes from time to time and mash them with a fork into a rough hash. Taste and season with salt and pepper to taste.
  • Once the potatoes are fully tender, let any remaining broth evaporate. Continue to sauté but stop turning the potatoes so a nice crust forms on the bottom. 
  • Now you can either flip the potatoes over in one piece, forming a kind of pancake, or simply turn flip the potatoes in parts with a spatula. Keep flipping if need be so the potatoes have a nice crust all over. 
  • Serve hot.