Friday, February 4, 2011

Basque (Purple) Potato Tortilla for French Fridays with Dorie

I hope you won't be disappointed that I have no ever-so-slightly off color  story or amusing anecdote for you to go along with the recipe like I did last week. No, I am afraid that this week's French Fridays with Dorie post is a relatively tame affair. But then, tameness goes along thematically with the dish itself, in my opinion.

I'm not saying that the Basque potato tortilla wasn't good. It was ... fine. Luckily I didn't follow the recipe to the letter, but instead went ahead and put in some leftover rosemary and thyme and dusted the top with some sweet paprika or I think it really would have been impossibly bland. Oh, and I used purple potatoes, as you can see. That didn't really affect the flavor but I thought they were a fun and colorful touch, don't you?

But the thing is, Poppa Trix and I went through what I can only describe as a serious phase of unbridled frittata addiction. We used to make one every single Sunday, and in fact, my first professional food article, about my CSA's infatuation with greens (I had been writing mainly about health and fitness and nutrition before that) included one of Poppa Trix's fritatta recipes. Oh yes - he was the egg man around here, and regularly cooked up a Sunday brunch storm.  (As a culinary student, my pride has caused me to step in on egg duty now and then, especially omelets, but he's still the reigning champ.) We even shot an instructional video for the magazine  to go along with the recipe. Mercifully, I merely introduced the thing and let Poppa work his magic. As it turns out, I am shy around video cameras. (Shut up! It's true, I swear it.)

To make a long story short (too late, I know) I have fairly strong opinions about how a dish like this should taste, as it is basically the Basque version of a frittata. And, as I say, this version was fine, it just wasn't all that special. I think maybe the ratio of eggs to things-in-the-eggs was a bit off for me. I even ended up splashing a wee bit of Crystal Hot Sauce (Louisiana's finest!) to my slice, just to give it a bit of zing. It was better the next day, but overall it was still kind of "meh" for me.

Bottom line: When I get a craving for a dish like this, I'll stick to one of my husband's flavor-loaded frittatas.

Go check out what everyone else thought here, and if you want to cook along, just pick up a copy of Around My French Table.

Happy French Friday!





40 comments:

  1. Woah ..purple potatoes..I have never seen or heard of them...how cool is that..!! SOrry it wasn't a big hit for you..it sure looks great!

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  2. I love how you jazzed this up with purple and hot sauce! My kind of treat.

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  3. Well it might have tasted bland but it certainly does not look bland! Gorgeous!

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  4. I love those purple potatoes. I agree with the needing jazzing, my husband was upset that I removed the garlic.

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  5. That is cool you used purple potato. It looks great.

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  6. Yeah, purple potatoes are the best... I think they taste better too... but that's just me. I think I read potatoes were purple first before they were white but I can't say that for sure. I love to make purple mashed potatoes with parsley on top in a blue and white dish... LOVELY.
    That said, I almost always put hot sauce on fritatas. Dr Lostpast says he thinks I would put hot sauce on ice cream (no I wouldn't!) but it perks things up so nicely. Maybe it would be less bland with a side of chorizo???

    Your picture makes it look wonderful... I think it's often served in Spain with alcohol as a tapas... mmm that sounds good!

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  7. I appreciate your honesty in describing this dish. When you said 'meh', I really believe that was the way it tasted! The purple potatoes did make the tortilla look better than it tasted though, and that was a brilliant touch. I really should get my FFwD groove on soon. It looks like so much fun!

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  8. I love your honesty. I get nasty email though. Imagine? So I haven't figured out what makes this a 'tortilla' let alone 'Basque'. Maybe "Basque" is French for 'bland'? Yes, I bet that is it.

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  9. The colour is AMAZING, though!!! It's OK Trix, you don't try, you don't know. ;) Great job, no matter what!

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  10. Trixie--the hot sauce! Sister of my heart. . . I can't stop laughing! I am of the "meh", too. Love the purple potatoes--way to cook this challenge, girlfriend!

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  11. I agree with Mardi...and least you gave your dish a little oomph with the color! I actually liked mine the next day, better, but think I'd prefer mine with mushrooms and herbs.

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  12. SO sorry this dish left you so much to desire. It is surprising considering usually this friday event is so tasty. But the purple potatoes really make it pop out visually.

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  13. how cool! purple potatoes are so fun! i've noticed that a lot of the people who do the French Fridays with Dorie say that they weren't really impressed with the recipe. Of course, you all are much kinder about it. I have strong opinions, but it seems that food bloggers only want to give and receive uber positive feedback. Anyway, good for you for being honest and adding your hot sauce!

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  14. Yeah for purple potatoes! I bought some maroon carrots at the grocery the other day - just because they amused me... Food needs more color.

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  15. I get purple potatoes all the time too from my CSA. Will keep this in mind next time. The colour contrast is quite striking.

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  16. purple potatoes make everything better, even bland tortilla dishes. i appreciate your candor:)

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  17. I made another of your favourite dishes -- gnocchi -- with purple potatoes just the other day. Lavender coloured light and fluffy pillows, they were!

    I do believe this is the first "Dorie Dish" I've heard referred to as "meh." I guess we can't be perfect all the time! Theresa

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  18. The use of purple potato is just gorgeous here...

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  19. Agreed that this dish didn't blow me away - maybe because I usually add cheese to a frittata, and this one didn't have any? In any case, love the idea of adding hot sauce - I have a leftover slice tucked away in the fridge and I will definitely be breaking out the hot sauce for that one! Those purple potatoes are great! :)

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  20. Crystal hot sauce at your house, Tabasco at mine! LOL! We're of the same mind! I liked "lostpast's" suggestion of adding chorizo...or having some on the side. That would work. And then again...maybe it has to do with the tapas thing...small dishes with lots of adult beverages... I'd still want more flavor..*Ü*
    Love the use of purple potatoes! Cha-cha-cha!

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  21. The purple potatoes make your frittata look fabulous! Nothing wrong with a little Crystal hot sauce either - between that and Franks' Red Hot I am addicted! Thanks for your honest opinion of the recipe - appreciate it:)

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  22. Your post was so true. Couldn't stick to the recipe on this one either. Love the purple cordination of the potatoes and the blog. Very designer. Happy French Friday to you too! B:)

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  23. Love purple potatoes! Your tortilla looks to die for!

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  24. The purple potatoes are so fun! I did like this, but it needed a lot of salt. This recipe seems much more like a jumping off point for infinite combinations.

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  25. yep, always thought a frittata was chocked full of goodness, eggs being more of the binder... but then, what do I know

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  26. Nothing more disappointing than impossibly bland, once you become accustomed to a bit more flavor in the food, spice, heat, herbs etc. it changes your whole way of cooking and eating, methinks;-)

    Anyway, your frittata is a beauty with the purple potatoes and pretty leafy green accent;-)

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  27. It looks pretty with purple potatoes for sure; sorry it wasn't more spectacular, but it was certainly a great idea to add the spices for flavor.

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  28. The purple potatoes make this dish looks really pretty. I am all for more flavour

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  29. I need a flavour-loaded frittata maker in my life. I think I might have to start dropping some thinly veiled hints...

    Also, HOORAY for purple foods!!! :D :D

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  30. Looks good!!Love fritattas or tortillas lol I also add some parsley for extra flavour as it can be quite bland! Love the honesty, when you say that it was just ok! And I am not in the slightest convinced that you may be camera shy! Nope, not at all!

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  31. Thanks for sharing and thanks for being honest! This looks that much more interesting with those potatoes in it... I would love to have a bite of it.

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  32. I kinda LOVE that you used purple potatoes!

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  33. I thought it was very good the next day too. This surprised me because Dorie's storage note seemed to indicate that it wouldn't be as good. Personal preference I guess. Happy cooking.

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  34. I think frittatas are the gate way drug for eggs. Love. Them.

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  35. Well, I do think fritatas are made for loading - that's really the whole point, isn't it? Love the purple peeking out - gorgeous photos!!!

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  36. That is one kind awesome purple feast in there. I would glad to make sure to cook this and taste for myself if this is failure cause I can't really accept the fact this never work out. :-)

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  37. I have spent my whole life without tasting a proper frittata - it seems that I am always rushed around breakfast time, and opt for omelets:)
    I made this tortilla, and it reminded me of a crustless quiche. I added some smoked paprika and a bunch of herbs. Next time I'll add a lot more stuff. But, I guess venturing into frittata world would not hurt.
    Not every dish is going to be spectacular and I don't expect it to be. I also appreciate your honesty - this dish did not rock my boat neither, even though it did taste better the next day:)

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