Spanish Veggie Tortilla with Tomato Sofrito & Yoghurt

Steps

1. Preheat oven to 220°C (or 200°C fan-bake).
2. Thinly slice kumara and toss together with first measure of Spanish spices and half the oil on a lined oven tray. Roast for 15-20 minutes, until just tender.
3. Thinly slice fennel (see tip). When kumara has 10 minutes cook time remaining, heat remaining oil in a large oven-proof fry-pan on medium-high heat. Cook fennel for 5-6 minutes, stirring, until starting to caramelise. Add cooked kumara to pan and gently mix.
4. In a large bowl, whisk eggs together and season lightly. Pour whisked egg over kumara in pan, shaking pan to distribute egg. Reduce heat to low and cook for about 12 minutes, until just set. Switch oven to high grill. Transfer tortilla to oven and grill for 5 minutes, until egg is completely set and top is golden.
5. Thinly slice onion and capsicum. Heat oil in a large pot on medium heat. Cook onion and capsicum for 3-4 minutes, until softened. Add canned tomatoes and cook a further 5 minutes, until reduced slightly. Stir through spinach to wilt. Season to taste with salt and pepper.
6. In a small bowl, combine yoghurt and remaining Spanish spices. Set aside for serving.
7. Roughly chop olives and slice tortilla into wedges.
8. Tortilla topped with sofrito, olives, almonds and Spanish yoghurt.