Photograph by Bill Phelps Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
Cactus and Purple Potato Frittata
Starters from Issue 5 – Spring / Summer 2014 – Caravan
The ultimate now-or-later meal.
Gather Journal
Cactus and Purple Potato Frittata
Hai fatto una bella frittata. The Italian expression (loosely translated, it means “you’ve made quite a mess”) likely refers to a frittata’s origin as a quickly assembled catch-all for leftover ingredients. Eaten warm, or cold the next day, this so-called mess of cactus and purple potatoes with green chile sauce is a sight to behold.
serves 6 to 8
- ¾ lb small purple potatoes
- 12 large eggs
- ½ cup water
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- ¼ cup extra virgin olive oil
- 1 onion, finely chopped
- 1 cup jarred or canned tender cactus (nopalitos), drained
- 1 clove garlic, minced
- ½ cup cotija cheese, crumbled
-
1
Preheat oven to 400°F. Simmer potatoes in lightly salted water until just tender, about 10 minutes. Drain, cool, and cut in half. In a bowl, whisk eggs with water, salt, and pepper.
-
2
Heat oil in an 8 or 9-inch skillet, cast-iron or non-stick, over medium heat. Stir in onions and sauté until translucent. Add cactus and garlic, and sauté 2 minutes. Add potatoes and cook 1 minute longer. Stir in cheese. Whisk the eggs once more, then add to skillet, stirring briefly to evenly distribute. Cook until edges begin to set.
-
3
Transfer to oven and bake until golden and set, 12-15 minutes. If you like, broil the frittata for a minute or so to brown the top. Invert, slide out, or serve in skillet. Serve warm or room temperature.
