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Red Pepper and Potato Tortillas with Olive Tapenade
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Ingredients
Olive Tapenade
- 50 g pitted black olives
- 50 g green olives, pitted
- 2 sun-dried tomatoes drained
- 1 Tbsp pickled capers drained
- 5 fresh basil leaves
- 2 pinches smoked paprika
- 1 tsp balsamic vinegar
Tortilla
- 50 g Parmesan cheese cut in pieces (3 cm)
- 80 g red onion quartered
- 1 Tbsp olive oil plus extra for greasing
- 2 garlic cloves
- 4 sprigs fresh flat-leaf parsley leaves only
- 500 g water
- 200 g new potatoes peeled, cut in halves lengthways and cut in slices (0.5 cm)
- 40 - 60 g fresh mushrooms cleaned and sliced (optional)
- 80 g red pepper deseeded and cut in strips (0.5 cm)
- ½ tsp paprika
- ¼ - ½ tsp fine sea salt to taste
- ¼ - ½ tsp ground black pepper to taste
- 6 large eggs
- 50 g whole milk
- Nutrition
- per 1 portion
- Calories
- 164 kcal / 687 kJ
- Protein
- 9.7 g
- Fat
- 11 g
- Carbohydrates
- 5.6 g
- Fibre
- 1.8 g