Kumara tortilla with smoky capsicum sauce

Kumara TortillaServes 4


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


How to

  1. 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.
  2. 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.
  3.  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.

Other info

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