(If you are reading this post on a RSS reader, you might want to click through to Chez Pim for the slideshow.)
Have you tried these beautiful Purple Peruvian potatoes? They really are strikingly purple both inside and out, and the color remains even after cooking. As the name implies, these potatoes were cultivated first in Peru, by the Inca who –apparently- considered them food for the gods.
I found Cynthia and Scott harvesting these weird looking potatoes up at the garden on Friday. From afar they looked, well, quite like, um, black turds. But a closer inspection revealed a beautiful opalescent shine on the dark skin. A spud in metalic purple skin, how cool is that?
A few people were up at the garden that morning, and as the sun shone brighter we were getting hungry. It fell to me to whip up something quick to feed us, so I decided to use these gorgeous potatoes to bulk up some eggs for a quick Frittata fit for a crowd.
The usual Frittata recipe calls for cooking the eggs first on the stovetop for 15-20 minutes on very low flame, then another 5-10 minutes pass under the broiler at the end. But, as I said, we were getting quite hungry. So I devised a shortcut to cook the Frittata quicker.