Kumara, spinach & feta tortilla with sumac & yoghurt

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Preparation info

  • Makes


    tortilla - which could be cut into as a light lunch
    • Difficulty


Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

  • About

There are really two tortillas in the culinary world. The Mexican corn- or flour-based wrap, and the Spanish potato, onion and egg omelette. To make it a little more confusing, the Italians have their frittata which in many ways is just like the Spanish tortilla, although you’ll find it made with the addition of spinach, cheese and other ingredients. For the sake of this chapter, as tapas make up quite a few of the recipes, I’ve called this a tortilla in honour of Spain - albeit a non-traditional Fusion version. Kumara are a sweet potato indigenous to New Zealand, but you can simply replace them 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 flat breads.


  • 300 g kumara, scrubbed
  • 80 ml olive oil
  • 1 red onion, peeled and thinly sliced
  • 3 large eggs
  • 80 g feta, diced
  • 50 g raw spinach, coarsely shredded
  • 60 g thick yoghurt
  • 1 clove garlic, peeled and finely chopped
  • 1 Tbsp sumac


Preheat oven to 180°C. Cut the kumara roughly into 1-cm 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 20-cm 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 into the centre and move the runny centre to the outside. This allows the tortilla to cook more evenly, and stops it overcooking which will make it a little 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 2 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 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.

To Serve

Cut the tortilla into bite-sized chunks and dollop on the yoghurt and then sprinkle with the sumac.