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Swedish potato tortillas in a frying pan

Swedish Skillet Potato Flatbreads

Wildly delicious and wonderfully homey — a treat to surprise the people you love! Modern Swedish food differs from the traditional cooking: it's lighter and almost always works in a variety of vegetables, an influence picked up from Italian and French cuisine. Here's a recipe for these classic Scandinavian flatbreads. There are many ways to make them — I'll show you just one.

Lubov♀

Recipe author

Swedish potato tortillas in a frying pan

Composition / ingredients

Servings:

Potatoes

Butter (room temperature)

Heavy cream

Flour (200 also works)

250

Sugar

Cinnamon (ground)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 4 g

Fats 22 % 8 g

Carbohydrates 68 % 25 g

184 kcal

GI: 50 / 0 / 50

Cooking method

Step 1:

Step 1:
Step 2:

Boil the potatoes.
Step 3:

Mash them and let cool.
Step 4:

Add the butter, cream, and salt.
Step 5:

Beat with a mixer until smooth, chill, then work in the flour.
Step 6:

Shape the dough into small flatbreads and fry 2–3 minutes per side.
Step 7:

Set the flatbreads on a paper towel to drain.
Step 8:

Step 8:

First I boil the potatoes, drain them, and mash them, then let them cool completely. I add a big knob of butter, the cream, and salt, and beat the mixture with an electric mixer until it's very light and airy. I chill it briefly in the fridge. To firm up the dough, I work in the flour and knead until smooth. Then I pinch off egg-size pieces and roll each one into a thin round. I fry them in a hot skillet until golden, 2–3 minutes per side. To keep them from drying out, I layer parchment between them. Always serve the potato flatbreads warm, with butter and a sprinkle of sugar and cinnamon. So good.