Chanterelle & potato frittata

I'm way, way behind on my postings. I have photos, and I have half-written blog posts all over the place. I need time, lots of uninterrupted time, to sit down and work. But.. alas, that's not going to happen any time soon. Christmas is coming, and I'm pretty busy with my lovely baby who's slowly learning how to feed himself - more on that some other time! :-)

However, this is a great dish, a frittata or an open omelet, that I made when I had a vegetarian visitor for lunch. Åsa is a food blogger too, from Gothenburg. You can find her, in Swedish, at Miss Meister's.

Chanterelle & potato frittata
serves 3-4, as a light lunch

300 g chanterelles
2 tbsp butter, divided
200 g cooked potatoes, diced
4 eggs
2 tbsp water
Grated cheese, ideally Swedish Västerbotten, but otherwise parmesan

First, clean the mushrooms. Cook them in a dry frying pan - no butter yet - on medium heat until they start to release their liquids and then dry again. Then add one tablespoon of butter and let them cook on low heat.

In another pan, melt the remaining butter and fry the potatoes until browned. Add the mushrooms to this pan too.

Whisk the eggs with water in a bowl, and add the cheese. Pour this on top of the potatoes and mushroms and fry gently on low-medium heat until set. Season with salt and pepper to your liking, and if possible, top with some fresh herbs.

Reindeer Omelet

Another yummy lunch-time omelet - this time with smoked reindeer meat and Västerbottensost cheese.

Coriander Omelette

This could just as well be called a frittata or perhaps a tortilla, but I rather think of it as an omelette. In Sweden, we call omelettes with potatoes "Peasant Omelettes", and regardless of name, it's one of my favorite things to fix for lunch. Titus can help, and he likes eating the result, too.

Adding coriander to the eggs is most excellent - really do try this.

Coriander Omelette
serves 2

3 eggs
2 tbsp water
3-4 tbsp fresh coriander
pinch of salt
olive oil
3 potatoes, boiled
1/2 yellow onion
1 garlic clove
1/2 yellow bellpepper

Dice the onion, bellpepper and potato, and mince the garlic.

Heat a little oil in a frying pan, and fry the onion, garlic and pepper on fairly low heat until softened. Set aside, and heat more oil. Fry the potato, on medium-high heat, until golden brown. Lower the heat back to medium-low, and add the veggies back to the pan.

Whisk the eggs with the water, coriander and salt in a bowl. Add to the frying pan and fry on medium-low heat until the omelette has set. Serve right away.

Recipe in Swedish:
Korianderomelett

Bacon & Corn Lunch Omelette

We often make something along the lines of a tortilla/frittata/omelette for lunch. I fry whatever I happen to have (often leftover potatoes, but not this time), then add eggs and maybe some cheese. Good food, for the whole family.

Bacon & Corn Lunch Omelette
Serves 2-3

70 g bacon
1 small red onion
100 ml corn kernels
5 eggs
3 tbsp water
salt, pepper
a handful grated cheese, preferrably sharp. I used the Dutch Primadonna.

Dice the bacon and the onion. Fry, with the corn, on medium heat until the bacon becomes crispy and gets some color.

Whisk the eggs with water, and some salt and pepper. Add this to the frying pan, and stir the edges towards the middle as they start to set. When most of the omelette has set, add the cheese and let the omelette finish for a few minutes on medium-low heat.

Serve with a salad on the side.

Recipe in Swedish:
Lunchomelett med bacon & majs