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

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.