Tortilla Morada

The Purple Peruvian potato was once considered the food of the Gods. I chose these potatoes not only for their royal color, but they also have four times the antioxidants than white potatoes. A staple in the kitchens of Spain, the Tortilla in all of its simplicity, is one of the tastiest savory foods in the world. Enjoy for breakfast, lunch, or dinner.

1 medium onion-thinly sliced

1 cup sliced purple potatoes-thinly sliced

¼cup + 1 tablespoon olive oil

sea salt

black pepper

9 eggs

In a medium size non-stick frying pan on medium heat, heat olive oil.

Saute’onions and potatoes until soft but not brown, about 10 minutes or so.

Season with plenty of salt and cracked pepper.

In a  medium size bowl, beat eggs and season with salt and pepper.

When potatoes are fork tender, pour potato and onion mixture into the egg mixture and pour the combined mixture back into the frying pan. Shake pan to even out the mixture.

Cook for 10 minutes on low heat.

Invert tortilla onto plate and slide it back into pan to cook the topside.

Cook for 1 minute.

Slide tortilla onto a fresh plate. Rest the tortilla for at least 5 minutes.

Serve warm or cool. Enjoy with a salad, or on crusty bread or just by itself.

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