Recipe Redux: White Anchovy Tiffin Tortilla – by Emma Stirling APD

I so agree with the opening line of this month’s Recipe Redux theme. Sometimes, the food is the best part of the journey. And while we all dream of an exotic, international trip to taste test.  More regularly, travel is local. And on the road. Be it business travel or a road trip for pleasure, this month’s challenge is to share favorite travel snacks or mini meals. And I can’t wait to show you what I cooked up.

Travel bug

Lucky to catch the travel bug at a young age, my first three month overseas trip was to Europe and the USA aged 5 in 1975 (you can do the math).  My parents, now in their seventies, arrived back yesterday from a 2 month USA trip full of wonder at seeing Frank Lloyd Wright’s Falling Water again, hiking Bryce Canyon and so much more. They have always been regular, but shoestring travellers, making the dollars stretch their stay for longer. And when it comes to food.  Mum was always packin’ it.

quote with image - somehow i'm not scare of heights either

Having two teachers as parents, meant we had our fair share of holidays too.  We were always taking a road trip to my Uncle’s Farm or a National Park camping. Mum would hand my sister and I sandwiches, and sliced apples in the back seat, deftly navigating the map at the same time. We’d play eye spy. And I make clouds into day dream worlds to pass the time. So it’s no surprise I like that feeling of shrugging off one life for a few days and get a thrill out of taking the holiday road. And it’s no surprise that I’m fascinated by global cuisine and particularly cultures that pack it well – like Japanese Bento boxes and that gob smacking, infrastructure of Indian Tiffin lunch boxes (watch this video if you can spare the 2 minutes, it’s amazing how they do it).

White Anchovy Tiffin Tortilla

Ingredietns for Tiffin Tortilla - recipe reduxSo my recipe is simple.  But simply perfect for travel. You take ingredients to hand, that you want to clear out of the fridge. Whisk eggs, season and add sliced sweet potato. Saute onions slowly to caramelise, add spinach to wilt, then whisked eggs with sweet potato mixture. Dob in small pieces of goat’s cheese or grated cheese.  Lattice anchovies on top. Cook gently to prevent burning the base and finish off to brown under a hot grill. Pick a mini pan that perfectly matches a small tiffin. Just right for 1-2 serves. Mr Surfer Dude and me. And stop kidding yourself the kid’s will go for it. tortilla served - ready for a bite - White Anchovy Tiffin Tortilla

step 1 tortilla

step two in preparing tortilla - with lemon and herb

 step 3 in preparing delicious tortilla

step 4 in preparing tortilla - delicious

You may like to read about the importance of travel memories for children in my post on our Griswolds-style road trip in 1982 and my Macadamia Crusted Fish recipe. Or how I like to pack a little camp stove for coastal roadtrips and my recipe for beachside Tom Yum Soup.  And do check out our recent travel nutrition post with a very clever video on cooking in your hotel room with the basic iron, coffee pot and kettle. I’m off to see what the amazing Reduxers got up to below.

'Recipe Redux: White Anchovy Tiffin Tortilla – by Emma Stirling APD' have 19 comments

  1. July 21, 2013 @ 5:00 pm Nina @ What's for eats?

    And sometimes the best part about the Recipe ReDux is seeing how you translate and present the theme. I think I love your styling, photos and captions the best Emma!! Although your recipe sounds fantastic too – with no kids in my house there will be no problems with back seat complainers either!!


  2. July 21, 2013 @ 8:20 pm Deanna Segrave-Daly

    I so agree with Nina – your ReDux posts are always like a clever and enchanting chapter from a memoir! Where are you on that insane cliff/mountain with your mum? Love all the photos and captions. Look forward to trying the tiffin tortilla with some tuna. (And yet another thing we have in common, born in the same year 🙂


  3. July 21, 2013 @ 9:55 pm diane boyd

    And I thought everyone would be doing trail mix! Your post is oozing with adventure!!!


  4. July 22, 2013 @ 1:40 am

    I think even the food you have as leftovers in your fridge sound great. What a great post.


  5. July 22, 2013 @ 3:51 am kumquatblog

    love this post… every bit of it!


  6. July 22, 2013 @ 8:35 am Dixya Bhattarai RD

    what a beautiful and traveling goes so well together.


  7. July 22, 2013 @ 10:43 am Heidi Apples

    Oh I just love love love this post. The photographs, past (adorable!) & present (stunning!). & the recipe looks amazing. Stellar post xo


  8. July 22, 2013 @ 12:50 pm Mary Brighton

    As always a wonderful article and story. I love reading your adventures! This is the type of food I like to pack when traveling-gimma some protein and full flavor! Keep up the wonderful travels making memories and creating beautifully delicious food.


  9. July 22, 2013 @ 7:50 pm Nikki @ The Kids Menu

    Clearly your travels are far more exotic than mine! – Love the post =)


    • July 31, 2013 @ 5:42 pm EmmaStirling

      Ahh thanks Nikki so busy this week but going to jump across and read soon


  10. July 23, 2013 @ 12:39 pm Serena Ball

    Ok I adore anchovies….but never really thought of w cheese+chili sauce. MUSTtry. And will be back to try hotel room cookin! Love the post cards…so clever!


    • July 31, 2013 @ 5:41 pm EmmaStirling

      Thank you lovely Serena – it’s a delish handheld protein and carb combo


  11. July 28, 2013 @ 3:54 am Cataract Surgery New Jersey

    This was delicious, thanks!


  12. July 30, 2013 @ 4:08 am Best Lasik Surgeon

    I love your photos. Very artsy!


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