Egg Cake with Potato, Fried Palm Kale, and Crispy Rækling

Spread the rækling on a baking sheet with parchment paper, drizzle with a little olive oil and sea salt, and bake at 140°C for 7-8 minutes until golden and crispy.

Break the eggs into a bowl, add milk, salt, and freshly ground pepper, and whisk well. Cut the boiled potatoes into small pieces. Heat oil in a frying pan with a metal handle, add the potato pieces and fry for 3-4 minutes until golden. Season with salt and pepper. Add the palm kale to the potatoes in the pan, then pour the egg mixture over. Cook until the egg starts to set at the bottom, then transfer the pan to the oven. Bake the egg cake at 180°C for about 15 minutes until firm and golden. Remove the pan from the oven (remember that the handle will be hot) and serve the egg cake on a platter, garnished with chopped basil on top and crispy rækling. Optionally serve with good bread.