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 20-cm frying-pan until it’s quite hot and then add all but
Leave to sit in the pan for 2 minutes, then gently shake it from side to side to loosen the tortilla before carefully inverting the pan onto a plate and tipping the tortilla out. Leave it to cool.
Mix the remaining Tablespoon of olive oil into the yoghurt along with the garlic.
Cut the tortilla into bite-sized chunks and dollop on the yoghurt and then sprinkle with the sumac.
© 2010 Peter Gordon. All rights reserved.