I hadn’t ever had a purple potato until just a few years ago. They are common in Latin America and come in several varieties. The Merc, my local coop, regularly has Peruvian purple potatoes, which have both purple skin and flesh. They are similar in nutritional value to the more common Russet, but have higher antioxidant levels.
One Sunday morning, I didn’t have much on hand besides purple potatoes, some red onion, and eggs, so I threw together this hearty breakfast (or more like brunch, I mean, we did have cocktails and it was noon). I gave my cast iron skillet to my mom, so I cooked this on the stove before broiling rather than baking it completely, which would have made it more like Spanish tortilla.
I used a combination of mozzarella and Parmesan cheese, but it would also be delicious with goat cheese. Though I made this for brunch, it’s just as good for dinner with a light salad or some steamed asparagus. What you can’t skip out on is the raspberry and pomegranate champagne cocktail, which is a great twist on a more traditional mimosa.
Purple Potato Frittata
- 1 lb purple potatoes, peeled and sliced into coins
- 3 cloves garlic3 T olive oil
- 1/2 c onion, died
- 1 T rosemary
- 6 eggs
- 6 oz cheese (mozzarella, Parmesan, or goat cheese—I used half mozz, half parm)
Peel and slice potatoes. Coat with olive oil and rosemary. Add garlic. Roast at 400F for 30 minutes.
Turn oven on to broil.
Add roasted potatoes to skillet over medium heat and spread to cover bottom of pan. Pour eggs over potatoes and onions. Cook 8 minutes until eggs are firming up.
Sprinkle cheese over the top of the potatoes and eggs, then set under broiler for 4-6 minutes until cheese is browned and eggs are set.
Cool, slice, and serve.