These were my party favour find back in 2009, that I didn’t get around to making myself in 2012. I had these at the book launch for Peter Gordon A Culinary Journey, and there was always the fear that nothing would live up to that first impression. Certainly, the ones I’ve made don’t live up to that impression for me, but the end result is close enough.
You’ve got small cubes of roasted kumara (sweet potato), spinach, caramelised red onion, and little salty shocks of feta all bound together in an egg tortilla, topped off with plain yoghurt with a bit of minced garlic and olive oil mixed through, and a sprinkling of sumac. The only trouble I tend to have with this recipe is getting the seasoning right with the distribution of the feta, which I have to be careful with anyway because Mrs Peckish isn’t a huge cheese fan. Season too much and the mix can become too salty with the feta, get the feta distribution too uneven and the portions without feta will be a little under flavoured. Aesthetically I got the best results preparing the tortilla in a square brownie tin that could go on the stove.
I love that in each little bite you feel like you taste the essence of what makes fusion cooking so attractive, salty, sweet, creamy, astringent all singing in harmony.
Serve amongst a selection of tapas with the expectation that you probably won’t see any leftovers.