Chanterelles are in season! After a very hot summer and a very rainy week - it should be easy enough to find in the forests. Lacking that, you can always find it at the market. And there's so much to do with them. For this meal, I paired them with a lightly smoked ham and new potatoes, in a rustic farmer's omelette. (Which is what we in Sweden call an omelette with potatoes - better known as tortilla in some countries.) It's delicious as a quick dinner. As with all egg dishes now, I love to season with my gray French salt with dried cepes - THANK you Meg. It's truly excellent.
Farmer's omelette with golden chanterelles
Serves 2 generously
4-5 boiled new potatoes, peeled and cut into smaller pieces
1 yellow onion, diced or thinly sliced
200 g golden chanterelles, carefully cleaned
100 g smoked ham in thin strips
4 eggs
4 tbsp milk or water
grated cheese - a small handful
salt and pepper
butter
olive oil
Start by frying the chanterelles in a dry pan until they have released their liquid. Then add a pat of butter, and set aside.
Fry the potatoes in oil until they start to brown. Add the onions and the ham, and fry for a few minutes. Add the chanterelles. Beat the eggs with milk or water, and salt and pepper, and add to the pan. Push the edges of the omelette in towards the middle as they set, to make the omelette set a bit quicker and more evenly. When it's looking about half way set, sprinkle over the cheese. When totally set - serve, preferrably with a salad.
Bondomelett med kantareller
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