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
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.
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.
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.