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.