2 tablespoons olive oil
800g kumara , peeled, thinly sliced into rounds
270g jar bottled chargrilled capsicum , drained
1 teaspoon red wine vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon sweet smoked paprika
½ teaspoon ground cumin
1 garlic clove , crushed
1 bunch green onions (shallots) , sliced
6 eggs , beaten and seasoned
- Heat 2 tablespoons of olive oil in a medium non-stick frying pan then add the kumara and season. Cover and cook gently for 10 minutes, stirring occasionally, until tender.
- Meanwhile, place capsicum, vinegar, extra-virgin olive oil, spices and garlic in a blender. Season. Blend until smooth to make a sauce. Adjust consistency with more oil if necessary.
- Preheat grill to high. Scatter onion over kumara. Pour egg over and tilt pan to distribute evenly. Cook tortilla for about 8 minutes on medium heat, shaking the pan regularly, until the egg is almost set. Place pan under grill for 1-2 minutes to finish cooking. Cut into wedges and serve with capiscum sauce and salad, if you like.
Prep time and Cooking time: 30 minutes
Note: If your frying pan is like mine, and doesn’t have a heatproof handle, just wrap the handle in several layers of foil to protect it during the grilling of the tortilla.
Reference: BBC Australian Good Food Magazine February 2012