{"id":22139,"date":"2015-04-25T03:00:52","date_gmt":"2015-04-25T03:00:52","guid":{"rendered":"http:\/\/katinkaskitchen.com\/?p=22139"},"modified":"2022-12-13T14:54:50","modified_gmt":"2022-12-13T13:54:50","slug":"frittata-pa-potatis-bonor-och-kott","status":"publish","type":"post","link":"https:\/\/katinkaskitchen.com\/?p=22139","title":{"rendered":"Frittata p\u00e5 potatis, b\u00f6nor och k\u00f6tt"},"content":{"rendered":"

\"IMG_0401\"<\/a><\/p>\n

Frittata \u00e4r verkligen v\u00e4rldens b\u00e4sta s\u00e4tt att anv\u00e4nda rester till en v\u00e4ldigt god brunch. Vad du \u00e4n har kan det slinka ner i din frittata. H\u00e4r har jag tagit rester av k\u00f6tt, stekt potatis och gr\u00f6na b\u00f6nor fr\u00e5n middagen p\u00e5 oxfil\u00e9 provencal dagen innan. Servera med en sallad. <\/strong><\/p>\n

Du beh\u00f6ver f\u00f6r 4 personer: <\/strong><\/em><\/p>\n

motsvarande 2-4 potatisar i rester eller nya potatisar som du b\u00f6rjar med att r\u00e5steka\"IMG_0398\"<\/a><\/p>\n

rester av k\u00f6tt, strimlat<\/p>\n

gr\u00f6na b\u00f6nor, haricots verts, f\u00e4rdigkokta eller direkt fr\u00e5n frysen<\/p>\n

1 vitl\u00f6k, skalad och hackad<\/p>\n

1 schalottenl\u00f6k, skalad och strimlad eller hackad<\/p>\n

ev. lite chili<\/p>\n

salt och peppar (t\u00e4nk p\u00e5 att resterna sannolikt redan \u00e4r saltade \"IMG_0399\"<\/a>sedan tidigare)<\/p>\n

olivolja till stekning<\/p>\n

6 \u00e4gg, l\u00e4tt uppvispade med en gaffel<\/p>\n

G\u00f6r s\u00e5 h\u00e4r: <\/strong><\/em><\/p>\n

Fr\u00e4s l\u00f6k och vitl\u00f6k p\u00e5 medell\u00e5g v\u00e4rme i olivolja. Tills\u00e4tt potatisen och b\u00f6norna och sist k\u00f6ttet s\u00e5 det inte blir f\u00f6r genomstekt. H\u00f6j v\u00e4rmen och h\u00e4ll p\u00e5 de uppvispade \u00e4ggen – t\u00e4nk p\u00e5 att de bara precis ska g\u00e5 ihop men fortfarande ha viss viskositet s\u00e5 att omeletten h\u00e5ller ihop, annars \"IMG_0400\"<\/a>blir det \u00e4ggr\u00f6ra. Dra ner v\u00e4rmen n\u00e4r du h\u00e4llt i \u00e4ggsmeten och lyft med en gaffel eller stekspade i kanterna och lite i mitten s\u00e5 ostelnad \u00e4ggsmet rinner ner till botten hela tiden, men utan att du r\u00f6r f\u00f6r mycket. L\u00e4gg p\u00e5 ett lock och l\u00e5t gr\u00e4dda klart p\u00e5 l\u00e5g v\u00e4rme eller st\u00e4ll in i ugnen om du anv\u00e4nder en stekpanna som har handtag som t\u00e5l ugnsv\u00e4rmen. Servera direkt med en fr\u00e4sch sallad.<\/p>\n

Buon appetito \u00f6nskas med v\u00e4nliga matglada h\u00e4lsningar fr\u00e5n Katinkas Kitchen!<\/p>\n

Katinka Hammarski\u00f6ld<\/p>\n

katinka.hammarskiold@hotmail.com<\/p>\n

www.katinkaskitchen.com<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Frittata \u00e4r verkligen v\u00e4rldens b\u00e4sta s\u00e4tt att anv\u00e4nda rester till en v\u00e4ldigt god brunch. Vad du \u00e4n har kan det slinka ner i din frittata. H\u00e4r har jag tagit rester av k\u00f6tt, stekt potatis och gr\u00f6na b\u00f6nor fr\u00e5n middagen p\u00e5 oxfil\u00e9 provencal dagen innan. Servera med en sallad.  Du beh\u00f6ver f\u00f6r […]<\/p>\n","protected":false},"author":5,"featured_media":22145,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[103,61,4026,112,4008,106,11753,11750],"tags":[],"class_list":["post-22139","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-agg","category-bonor","category-brunch","category-pasta-italienskt","category-kott","category-lattlagat","category-omeletter-frittatas","category-rester"],"_links":{"self":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/22139","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=22139"}],"version-history":[{"count":3,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/22139\/revisions"}],"predecessor-version":[{"id":36173,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/22139\/revisions\/36173"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/22145"}],"wp:attachment":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22139"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22139"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22139"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}