I am forever tinkering in the kitchen – playing and experimenting with flavours to satisfy tastebuds. That includes the tastebuds of my family. It’s very satisfying when I can achieve this with the employment of a few vegetables. Sometimes I hit jackpot with thumbs up all round, and other times I don’t. I have a hard crowd to please; hubby, Ben, who is a qualified Chef marks hard (worked in the industry for over 20 years, but changed careers 10 years ago to now run his own Mister Minit Franchises), 5 year old daughter, Freya, who thinks she is Manu from MyKitchenRules – and marks my meals out of 10 (and oddly loves a lot of sauce). And lastly, 2 year old Remy, whose facials speak a thousand words, although he has commenced speaking and uses a few words to confirm his decision – “yuk” or “yummo”!
Consequently, I am pleased to say that this Kumara & Caramelised Onion Tortilla was a 10 out of 10 from Gordon Ramsey (hubby), Manu (Freya) & little cheeky monkey (Remy)!
Kumara & Caramelised Onion Tortilla came to me while walking through a growers market. I saw gorgeous kumaras (sweet potatoes) and immediately began thinking of ways to cook them, besides roasting or mashing. A picture of a frittata/ tortilla came to my minds eye and then the accompanying ingredients – onions, capsicum and middle eastern spices. Caramelising the onions and roasting the red capsicum to add a sweet flavour to the tortilla, striked me as the perfect outcome. The middle eastern spices of cumin, coriander & cardamom powder I just love and add to most recipes I play with these days.
This tortilla recipe is super easy and quick to prepare making it suitable for all you busy folk. It’s a great one for the kid’s lunch box (suitable served cold) or for an afternoon snack when they return home famished from school. It’s also great served for dinner alongside roasted chicken drumsticks or lamb skewers. Or perhaps serve it with salad for a meat free meal! Did I mention it is deliciously nutritional as well?
You will receive 10 out of 10 too!
Prep time: 20 mins
Cook time: 50 mins
• ¼ cup Olive Oil
• 900g Kumara (orange sweet potato), peeled & cut into 2-3cm pieces
• 2 Red Capsicum, medium size
• ½ tsp Cumin powder
• ½ tsp Coriander powder
• ½ tsp Cardamon powder
• 1 large Brown Onion, thinly sliced
• 6 Eggs, free-range
• Salt & Black pepper for seasoning
1. Preheat oven to 180c fan-forced. Line a 16cm X 26cm slice pan with baking paper.
2. Place red capsicums onto a tray & toss with 1 tblsp of olive oil. Place in oven for 30-40 minutes or until char-roasted and cooked through. Take out of oven and allow to cool, then peel off skin & remove seeds. Cut into strips and set as aside in a large bowl.
3. Heat 2 tblsp of olive oil in a large frying pan over medium-high heat. Add cumin, coriander and cardamon, and stir cooking for 2 minutes.
4. Add kumara to pan & cook, tossing often, for 10-15 minutes until golden and almost cooked. Then spoon kumara into bowl with red capsicum.
5. Add onions to frying pan & cook, stirring often, over medium heat for 10 minutes until golden. Toss onions in bowl with other cooked ingredients and then pour into prepared tray. Set aside to cool.
6. Whisk eggs in a bowl and season. Pour eggs over mixture in prepared tray and bake for 25-30 mins until set. Take out of oven and allow to stand for 15mins.
Slice & serve warm with a mixed salad. Great for lunchbox fare.