July 11th 2024.
Gillian Veal, owner and chef at The Parlour Café in Dundee and the Café at Cambo Gardens in Fife, has found her own personal culinary playground within the lush Georgian Walled Garden at Fife's Cambo Estate. Her love for fresh produce has led her to create a delectable recipe that she is excited to share with us. In our August magazine's Food Feature, we sit down with Gillian to learn more about her passion for cooking with locally-sourced ingredients.
One of Gillian's go-to dishes is her Sweet Potato, Roast Pepper, and Feta Tortilla. This versatile dish is perfect for a leisurely brunch, a quick weekday lunch, or a light supper. And if you're planning a picnic, it's a must-have as it can easily be sliced into wedges. Gillian recommends serving it with a crisp green salad, some Greek yoghurt, and a squeeze of lemon for a burst of freshness.
To make this mouth-watering tortilla, you will need a 25cm frying pan, preferably non-stick and oven-safe. Preheat your oven to 180ºC and begin by roasting a red pepper. You can either place it in the oven until the skin is charred all over or grill it until the uppermost side turns black. Once done, place the pepper in a bowl and cover it with cling film. Once it's cool, the skin should peel off easily. Remove the stalk and seeds, and cut the pepper into thin strips.
While the pepper is roasting, prepare your sweet potatoes by cutting them into quarters lengthways and then slicing them into thin, 3-5mm thick pieces. Heat up your frying pan on high heat and add 2 tablespoons of oil along with the sliced potatoes and chopped onions. Keep stirring until everything is heated through, then reduce the heat to medium, cover, and cook for about 15-20 minutes, stirring occasionally to prevent burning.
In a separate bowl, beat 8 eggs with a teaspoon of salt and some freshly ground black pepper. Add the hot potatoes and the leaves from one sprig of thyme, and gently stir everything together. Wipe out your frying pan and put it back on high heat with 3 tablespoons of oil. Once hot, pour the potato and egg mixture into the pan and give it a good shake to settle. Using a flat-edged wooden spatula, stir from the middle out until the mixture is almost cooked but still slightly runny.
Remove the pan from the heat and arrange the roasted red pepper strips on top of the tortilla. Crumble 100g of feta cheese and the leaves from the remaining sprig of thyme on top. Place the pan in the oven for 15 minutes, or until it turns golden brown and is firm to the touch. And voila, your Sweet Potato, Roast Pepper, and Feta Tortilla is ready to be devoured! Enjoy this delicious dish at any time of the day and let Gillian's love for fresh produce shine through every bite.
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