Red Pepper and Potato Tortillas with Olive Tapenade

Red Pepper and Potato Tortillas with Olive Tapenade

4.7 18 ratings

Prep. 20 min

Total 35 min

8 portions

Ingredients

Olive Tapenade

pitted black olives
50 g
green olives, pitted
50 g
sun-dried tomatoes drained
2
pickled capers drained
1 Tbsp
fresh basil leaves
5
smoked paprika
2 pinches
balsamic vinegar
1 tsp

Tortilla

Parmesan cheese cut in pieces (3 cm)
50 g
red onion quartered
80 g
olive oil plus extra for greasing
1 Tbsp
garlic cloves
2
fresh flat-leaf parsley leaves only
4 sprigs
water
500 g
new potatoes peeled, cut in halves lengthways and cut in slices (0.5 cm)
200 g
fresh mushrooms (optional) cleaned and sliced
40 - 60 g
red pepper deseeded and cut in strips (0.5 cm)
80 g
paprika
½ tsp
fine sea salt to taste
¼ - ½ tsp
ground black pepper to taste
¼ - ½ tsp
large eggs
6
whole milk
50 g

Difficulty

easy

Nutrition per 1 portion

Protein 9.7 g

Energy 687 kJ / 164 kcal

Fat 11 g

Fibre 1.8 g

Carbohydrates 5.6 g

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