"There are really two tortillas in the culinary world: the Mexican corn or flour-based wrap, and the Spanish potato, onion and egg omelette," says Peter. "This tortilla is in honour of Spain - albeit a non-traditional fusion version.
"Kumara is a sweet potato indigenous to New Zealand, but you can simply replace it here with regular sweet potatoes or even baking potatoes. Sumac is produced by grinding up a red berry, most of which are sourced from the Middle East. It has an astringent and sour taste to it and is traditionally sprinkled over tomatoes, salads, grilled fish and flatbreads."
Peter Gordon, owner of The Providores and Tapa Room
300g kumara, the skin scrubbed
80ml olive oil
1 red onion, peeled and thinly sliced
3 large eggs
80g feta, diced
50g raw spinach, coarsely shredded
60g thick yoghurt
1 clove garlic, finely chopped
1 tbsp sumac
Makes one tortilla which could be cut into four as a light lunch, or into 20 tapa-sized pieces.
- Preheat oven to 180ºC. Cut the kumara roughly into 1cm dice and toss with a quarter of the olive oil and some salt and pepper. Lay on a baking tray lined with parchment and roast until cooked. Meanwhile, sauté the onion in half the remaining oil until caramelised, stirring often.
- Break the eggs into a bowl and mix in the onion and kumara while still a little warm, then add the feta and spinach and season lightly, depending on how salty your feta is.
- Heat up a 20cm frying pan until it's quite hot and then add all but 1 tablespoon of the remaining oil. Once that gets hot, add the mixture slowly and leave it for 10 seconds. Then using a spatula, begin to bring the cooked outer edges of the omelette into the centre and tilt the pan to move the runny centre to the outside. This allows the tortilla to cook more evenly, and stops it overcooking and becoming dry.
- After a minute, flatten the top with a spatula, turn the heat to medium-low and place a lid on the pan. Cook the tortilla for two minutes, at which point the outer edges will be set and golden. Place under a grill, or in the oven, until the middle and the top have set.
- Leave to sit in the pan for a minute, then carefully invert the pan onto a plate and tip the tortilla out. Leave it to cool.
- Mix the remaining tablespoon of olive oil into the yoghurt along with the garlic. To serve, cut the tortilla into bite-sized chunks, dollop on the yoghurt and then sprinkle with the sumac.
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