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!