Kale, Mushroom & Potato Tortilla

I tried to write this post late last night after all kids had been tucked to bed. I was sitting in our couch with my laptop on my knee and a bar of dark chocolate, a jar of salted almonds and a glass of water within reach. I was ready to do this. The next thing I remember is Isac’s hand pulling my hair three hours later. A dream had woken him up and he wanted me to come sleep next to him. I took a quick look at my computer and realized I had written zero words. So, new try today. This time I’m sitting at an outside cafe in broad daylight so I’ll hopefully not fall asleep here.

Today’s recipe is an autumnal approach on tortilla. You know that potato and egg cake that is sold on the counter of literally every corner shop, cafe and tapas bar in Spain. It’s a great snack and super popular with our kids whenever we are in Barcelona so we have started making it at home as well.

It’s easy to get lost in the Spanish tortilla vs Italian frittata discussion. When I previewed the first version of this recipe on Instagram, I already received some comments that “this isn’t a Spanish tortilla”. Well of course not. It’s a Swedish tortilla. Seriously though, I realize that we have bent this recipe quite far – adding kale and mushrooms to it and changing the cooking method a bit – but it is still tastes like a tortilla to me. It’s more potato based than a frittata and slightly firmer so that it can be cut out into triangles and eaten with your hands either warm or cold. We finish it in the oven rather than flipping it (which apparently is more common for a frittata) but it’s just because we are lazy and it’s the easiest method. And semantics aside, the most important part is that it tastes really good, has a short ingredient list and has quickly become one of our favorite last minute dinner solutions.


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First time we made this autumn version was a few weeks ago after I had scored a huge bag of funnel chanterelles at the market. After having made this stew on the first night and a version of this sandwich for lunch the day after, their were still mushrooms left in the bag. So we added them to a dinner tortilla. It’s amazing how you can turn a simple tortilla into a dinner just by adding some more vegetables to it. Especially if you also serve it with a side salad.

These particular mushrooms are cheaper than chanterelles and usually easier to find in large quantities in the forest. But if you can’t find them, just use regular chanterelles or any another mushroom.


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Here are a few tips and tricks that we use when making tortilla.

• Don’t bother peeling the potatoes. If you use fresh and scrubbed potatoes, keeping the peal on not only saves time, but also makes your tortilla more rustic looking. Dicing the potatoes instead of slicing it also improves the rustic look.

• Traditionally in a tortilla, the onion is first sautéed for 15 minutes and then the potatoes are fried in LOTS of olive oil for another 20-30 minutes but we prefer precooking the diced potatoes in water instead (while the onion is sautéing). It saves time and calls for less oil. If you have precooked potatoes leftover in the fridge, they are perfect for this dish.

• We actually prefer making this with butter instead of olive oil because it’s more heat resistant and it brings out the best flavor in mushrooms. But you can of course use any oil of preference.

• Fry the mushrooms on a low/medium heat. Don’t crowd the pan and always listen for the sizzle. If you cant hear them sizzling, the temperature is too low.

• Luise has developed an intolerance against garlic (especially raw) so we have kept it out of this recipe, but I bet it could be good along with the mushrooms and kale.

• If you don’t like kale, try it with spinach. Or use the same method with other vegetables.

• Feta cheese is also really good in this combination. Just crumble it into the egg mixture.

• We finish the tortilla in the oven because it’s easier, but you can flip it by sliding the half-cooked frittata onto a plate. It will still be some liquid in the middle so you need to be careful doing this. Than you place the saucepan over the frittata (and plate) and simply flip it upside down while holding the plate as a lid so it falls down into the sauce pan. And then fry it for a few more minutes on that side.


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Kale, Mushroom & Potato Tortilla
Makes approx 8 slices

1 onion 
350 g / 2 1/2 cups firm potatoes, diced
5 tbsp butter or oil
2 cups / 100 g Funnel chanterelles (or any other mushroom)
2 leaves / 30 g kale, stems removed

1 large handful fresh parsley 
6-8 eggs (depending on the size)
salt and pepper

Set the oven to 200°C / 400°F. Add water to a medium size saucepan along with salt and bring to a boil. Peel and chop the onions. Scrub and dice the potatoes into 1-2 cm / 1/2 inch cubes. Heat 1 tbsp butter in an ovenproof frying pan. Sauté the onions on low heat for about 10-15 minutes until soft and translucent, stir occasionally. Meanwhile add the potatoes to the boiling water and cook for about 13-15 minutes on medium heat, they should be just done. Drain the cooking water and add the potatoes to the saucepan with onions, along with one more tablespoon butter and a little salt. Sauté for a few minutes more to give the potatoes some flavor and color. Pour the onion and potatoes into a separate bowl and put the saucepan back on the heat.

Clean the mushrooms, slice them into desired size and add to the pan along with a knob of butter. Fry the mushrooms on low/medium heat for 5-6 minutes or until they have released some moisture and started caramelizing. Rinse the kale, chop finely and add it to the pan along with fresh parsley. Let wilt down for a few minutes. Add salt and then pour into the bowl with potatoes.

Wipe the saucepan clean and put it back on the heat along with a knob of butter. Crack the eggs in a bowl, add salt and pepper and whisk. Pour the vegetables into the egg mixture and then tip it into the warm saucepan (it’s essential that the pan is warm and buttered for the tortilla not to stick to it). Let it fry for about two minutes (preferably with a lid or a plate on top) and then place the pan in the oven (without lid) and switch on the broiler. After about 10 minutes it should be firm, golden and ready. Wait a few minutes for it to cool down and then run a spatula around the edges to make sure it comes off easily. Cut into triangles and serve with a side salad. It can also be stored in the fridge for a couple of days.


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PS! Look at these two photos of Luise and Noah, taken exactly one year apart. <3<3<3<3

Also, I didn’t fall asleep!



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Veggie Tray Extra Everything

 

We’ve got a small, square shaped wooden table with three chairs + a highchair in our kitchen. I bought the table when I moved to my first 1-bedroom apartment and it was perfect for that tiny space. Back then I only had two chairs and the table mostly carried pasta dishes and red wine glasses. Eighteen years, four apartments and three children later, we still eat most our meals on it. It is honestly not very pretty and its wine stains are now mixed with blueberries, turmeric, coconut and all the stains, smudges and scratches that come from years of feeding babies. Because it is square shaped and we are five in the family, Luise or I end up eating our meals either standing up or sitting on an extra stool squeezed in on a corner. It’s a small but pretty striking symbol that:

A) I am too sentimental about my furniture.

B) We weren’t entirely prepared for how life with three children would be.

I wrote a little text on Instagram about this. That behind glossy photos of food, travels and a kitchen that on good days looks picture perfect, we are still trying to figure out life. And find somewhere to sit. The plan is to get a round table that hopefully both will fit into the kitchen and have seats for the entire family. But until then, I’ll keep eating standing up.


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I first shared this recipe/method about a week ago on Instagram stories (hence the poor image quality above) and judging from the number of direct messages in my inbox, I thought I’d post an more outlined version here as well. We cannot get enough of tray bake dinners in our family. They are simply one of the easiest and most delicious weekday solutions we know and this recipe represents much of what we love about food. Easy to make, easy to like, easy to adapt. It combines warm and cold and sweet and savory. It is vegetable centered, comforting, leaves a minimum of dishes and the kids like it too.

Our twist is that we add lots of fresh ingredients to the tray once it’s ready in the oven; yogurt, pesto, lettuce, spinach, black beans and pomegranate seeds. They add texture and make it feel more like a proper meal. Some days we act like adults and put plates on the table. Other days we just stick the kids a fork each and we all eat from the same tray (sorry mum!).

We’ve shared the recipe exactly as we made it last week but we’ve also included a list of variations below the recipe. So don’t get hung up on any specific ingredients, simply use this more as a starting point. The important thing in this recipe is the combination of roasted ingredients + fresh veggies + fruit + something creamy. I hope you give it a try. It’s truly a perfect autumn weekday dinner.


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One-Tray Dinner Extra Everything

We wrote a similar recipe for the September issue of Jamie Magazine. We added raw spiralized vegetables (makes it even prettier!) and halloumi instead of yogurt. We add kale and Brussels sprouts midway through roasting since they need less time. The goal is that they will be perfectly crunchy at the same time as the other vegetables are ready. It can be a little tricky to time it right on your first try but second time around you usually get the hang of it.

Warm ingredients
1 kg / 2 lbs potatoes

3-4 carrots, peeled
1 broccoli 
250 g / 1/2 lb Brussels sprouts
3-4 large kale leaves
olive oil

Cold ingredients
2 handfuls baby spinach

1 avocado
1 cup cooked black beans
pomegranate seeds

yogurt
pesto (you can thin it out with a little olive oil)
lemon

Cut potato, carrots and broccoli into bite-sized pieces. Add to a large tray and drizzle with oil and salt. Bake at 200°C / 400°F for approx. 15-20 minutes. Cut the Brussels sprouts in halves. Trim off the thick stalks from the kale and tear the leaves into smaller pieces. Drizzle with oil and salt, add to the tray and bake for 10-15 minutes more or so. The vegetables are ready when they are golden and tender and the kale chips are crunchy.

Scatter baby spinach, sliced (or mashed) avocado, black beans, pomegranate seeds, dollops of yogurt and pesto evenly over the vegetables. Squeeze over a little lemon and drizzle with oil. Dig in!

Variations
Roasted ingredients: Carrots / Broccoli / Cauliflower / Cabbage / Sweet potato / Bell pepper / Brussels Sprouts / Kale / Potatoes / Parsnip / Beetroot
Fresh ingredients: Lettuce / Aragula / Spinach / Avocado / Cucumber / Cherry Tomatoes / Spiralized Carrots, Beetroot or Zucchini
Fruit: Apple / Orange / Pear / Pomegranate Seeds / Grapes
Sauce: Yogurt / Tahini / Pesto / Romesco / Hummus / Dijon Vinaigrette / Coleslaw
Extra: Nuts / Seeds / Beans / Boiled eggs / Halloumi cheese / Feta Cheese / Goat’s Cheese

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