{"id":31093,"date":"2020-04-19T03:00:00","date_gmt":"2020-04-19T03:00:00","guid":{"rendered":"http:\/\/katinkaskitchen.com\/?p=31093"},"modified":"2022-12-07T23:37:57","modified_gmt":"2022-12-07T22:37:57","slug":"frittata-potatis-ramlok-varlok-parmesan","status":"publish","type":"post","link":"https:\/\/katinkaskitchen.com\/?p=31093","title":{"rendered":"Frittata potatis raml\u00f6k v\u00e5rl\u00f6k parmesan"},"content":{"rendered":"\n
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En fr\u00e4sch frittata p\u00e5 vad kylen erbjuder blir ofta v\u00e5r helgbrunch. <\/figcaption><\/figure>\n\n\n\n

\u00c4nnu en frittata fr\u00e5n mitt k\u00f6k – denna g\u00e5ng med ramsl\u00f6k, kokt potatis, v\u00e5rl\u00f6k och parmesan. H\u00e4rligt v\u00e5riga smaker med b\u00e5de fr\u00e4sch\u00f6r och umami. Servera g\u00e4rna en fr\u00e4sch sallad eller tomater till. <\/strong><\/p>\n\n\n\n

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Kall kokt \u00f6verbliven potatis steks med ramsl\u00f6k, v\u00e5rl\u00f6k och kryddor i olivolja. <\/figcaption><\/figure>\n\n\n\n

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

8-10 \u00e4gg<\/p>\n\n\n\n

kokta kalla potatisar<\/p>\n\n\n\n

f\u00e4rsk ramsl\u00f6k eller ramsl\u00f6kscr\u00e8me du gjort sedan tidigare (se eget recept)<\/p>\n\n\n\n

n\u00e5gra stj\u00e4lkar v\u00e5rl\u00f6k, kallas \u00e4ven salladsl\u00f6k<\/p>\n\n\n\n

\u00f6rtkryddor<\/p>\n\n\n\n

salt och peppar<\/p>\n\n\n\n

ev. lite finrivet citronskal<\/p>\n\n\n\n

g\u00e4rna n\u00e5gra droppar f\u00e4rsk pressad citron att toppa med<\/p>\n\n\n\n

nyriven parmesan<\/p>\n\n\n\n

olja att steka i<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

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

Sk\u00e4r potatisen i bitar, hacka ramsl\u00f6ken om du anv\u00e4nder de f\u00e4rska bladen. Stek potatisen i olja, krydda med salt, peppar, \u00f6rter, kanske lite chili av n\u00e5gon god sort och g\u00e4rna finrivet citronskal fr\u00e5n v\u00e4l tv\u00e4ttad citron. Tills\u00e4tt ramsl\u00f6ken mot slutet, vare sig du anv\u00e4nder den f\u00e4rska finstrimlade eller min favorit ramsl\u00f6kskr\u00e4m. Tills\u00e4tt en del av v\u00e5rl\u00f6ken som du hackat. Vispa upp \u00e4ggen med n\u00e5gon matsked vatten, vispa med en gaffel s\u00e5 att \u00e4ggulor och -vitor precis g\u00e5r ihop men vitorna inte f\u00f6rlorar sin viskositet – d\u00e5 blir det \u00e4ggr\u00f6ra i st\u00e4llet f\u00f6r omelett som ju ska h\u00e5lla ihop. H\u00f6j v\u00e4rmen p\u00e5 stekpannan s\u00e5 att \u00e4ggsmeten f\u00e5r en skjuts n\u00e4r den h\u00e4lls i. Det ska g\u00e4rna fr\u00e4sa till n\u00e4r du h\u00e4ller i den. Dra direkt ner v\u00e4rmen till l\u00e5g och lyft \u00e4ggsmeten i kanterna och \u00e4ven lite i mitten s\u00e5 att den l\u00f6sa smeten rinner ner mot botten. N\u00e4r frittatan b\u00f6rjat stelna en aning l\u00e4gger du p\u00e5 locket. Efter ett tag str\u00f6r du parmesanen \u00f6ver och l\u00e4gger p\u00e5 locket igen s\u00e5 att den bakas i v\u00e4rmen utan att den blir br\u00e4nd i botten. Den som har en stekpanna med handtag som t\u00e5l ugn kan st\u00e4lla in den i ugnen ett tag p\u00e5 max 150 grader. \u00c4gg stelnar vid 100 grader och blir en aning beska n\u00e4r de br\u00e4nns. Toppa din frittata med f\u00e4rsk v\u00e5rl\u00f6k, pressa \u00f6ver lite citron, peppra och servera direkt med en fr\u00e4sch sallad. <\/p>\n\n\n\n

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

Katinka Hammarski\u00f6ld<\/p>\n\n\n\n

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

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

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

\u00c4nnu en frittata fr\u00e5n mitt k\u00f6k – denna g\u00e5ng med ramsl\u00f6k, kokt potatis, v\u00e5rl\u00f6k och parmesan. H\u00e4rligt v\u00e5riga smaker med b\u00e5de fr\u00e4sch\u00f6r och umami. Servera g\u00e4rna en fr\u00e4sch sallad eller tomater till. Du beh\u00f6ver till 4 personer: 8-10 \u00e4gg kokta kalla potatisar f\u00e4rsk ramsl\u00f6k eller ramsl\u00f6kscr\u00e8me du gjort sedan tidigare […]<\/p>\n","protected":false},"author":5,"featured_media":31096,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[103,66,11753,91,11749],"tags":[],"class_list":["post-31093","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-agg","category-lok","category-omeletter-frittatas","category-potatis","category-ramslok"],"_links":{"self":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/31093","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=31093"}],"version-history":[{"count":5,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/31093\/revisions"}],"predecessor-version":[{"id":35815,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/31093\/revisions\/35815"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/31096"}],"wp:attachment":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=31093"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=31093"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=31093"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}