When I am old I shall eat Purple Potato Quesadillas.
At Borough Market the other day I found purple potatoes. Only a UK foodie would understand my excitement ; exotic South American produce isn't usually found at Sainsbury's.
I made them into quesadillas, which probably wasn't the best way to exhibit their lovely lavender-ness. They were good, though, which is what counts.
Nutritional yeast is often used in cheese-substitute recipes; I also make a nacho "cheeze" dip with nutritional yeast that is yummy.
Naturally, it's hard if not impossible to find here. I get mine from the States; not even the fabulous Borough Market carried it.
But I am happy now, knowing I can get purple potatoes in London. After all, what good is it living a major metropolitan city if there are no purple potatoes?
Purple Potato Quesadillas
1 lb. purple potatoes, peeled and diced into 1/2-inch cubes
1 tablespoon olive oil
3 cloves garlic, minced
2 red chiles, seeded and minced
1 yellow onion, chopped
1 cup soymilk
1/4 cup nutritional yeast
juice of 1/2 lime
1/4 cup minced fresh cilantro (coriander)
10 flour tortillas
Parboil potatoes until tender, 15 to 20 minutes; drain. Meanwhile, heat oil in a saute pan. Add garlic, chiles and onion; saute over medium heat until onion is soft, about 7 minutes. Add potatoes and cook, stirring frequently, about 3 minutes. Add soymilk and nutritional yeast and heat through. (If the mixture isn't thick enough to spread between tortillas, mash a few of the potatoes with a wooden spoon.) Add lime juice and cilantro to the mixture; heat briefly and set aside.
Arrange 5 tortillas on a baking pan sprayed with non-stick spray. Spoon filling over each tortilla, and top with a second tortilla. Spray with olive oil cooking spray or brush with a bit of olive oil.
Bake in a 350 degree oven for 10 minutes, then turn each quesadilla and bake another 5 minutes.
Serve with non-dairy sour cream if desired, and garnish with additional cilantro. You can cut them into wedges, or eat them like a handpie.