An Italian frittata (which is reminiscent of a Spanish Omelet) lends itself perfectly to be flavored with flavorful Västerbottensost cheese. It also ideal for making use of leftover potatoes that are taking up space in the refrigerator. What’s more, it’s quick and easy to make!
500 g firm potatoes
1 yellow onion
2 Tbsp. olive oil
100 g Västerbottensost cheese, grated
½ tsp. salt
¼ tsp. black pepper
approx. 150 ml crème fraîche
approx. 80 g whitefish roe or lumpfish roe
¼ red onion, finely-chopped
chopped chives and chive flowers for garnish
Preheat the oven to 175 C. Peel and boil the potatoes in slightly salted water for about 10 minutes. Allow to cool slightly then cube. Peel and chop the onion. Fry in 1 Tbsp. of olive oil for a few minutes in a cast-iron pan, approx. 24 cm in diameter. Set the onion to one side. Heat 1 Tbsp. of olive oil in the same pan (unwashed) and fry the potatoes until they begin to brown. Beat the egg and mix in the onion, cheese, salt and pepper. Pour the egg mixture into the frying pan and stir in with the potatoes. Place the frying pan in the oven and bake for 20-25 minutes. Remove the frying pan and allow to cool. Remember that the handle will be hot! Cut the frittata into triangular slices and add a dollop of crème fraîche to each slice. Top with whitefish roe and red onion. Garnish with chopped chives. Can be served hot or cold, preferably with a fresh salad.
This recipe was created, photographed and styled by Monica and Lisa Eisenman, who run the food blog “Systrarna Eisenman”.