Red Pepper Spanish "Tortilla" with Olive Tapenade

Red Pepper Spanish "Tortilla" with Olive Tapenade

4.2 5 ratings

Prep. 20 min

Total 55 min

8 portions

Ingredients

Olive Tapenade

pitted black olives
2 oz
pitted green olives
2 oz
capers
1 tbsp
sun-dried tomatoes drained
2
fresh basil leaves
5
smoked paprika
⅛ tsp
balsamic vinegar
1 tsp

Tortilla

Parmesan cheese cubed (1 in.)
2 oz
red onion quartered
3 oz
garlic cloves
2
parsley leaves only
4 sprigs
olive oil plus extra to grease
½ oz
water
17 ½ oz
new potatoes peeled, halved, sliced (approx. ¼ in.)
7 oz
red bell peppers
3 oz
mushrooms (optional) sliced (approx. ¼ in.)
2 oz
large eggs
6
whole milk
2 oz
ground paprika
½ tsp
salt
½ tsp
ground black pepper
¼ tsp

Difficulty

medium

Nutrition per 1 portion

Protein 9.7 g

Calories 687 kJ / 164 kcal

Fat 11 g

Fibre 1.8 g

Carbohydrates 5.6 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Spanish Tapas 10 Recipes
United States

You might also like...

Rosemary Polenta with Mushrooms

1h 40min

Arrabbiata Sauce

50min

Chicken and Farro Harvest Salad

1h 45min

Chicken Cacciatore with Orzo

1h 5min

Mushroom Risotto

30min

Potatoes with Chorizo

1h 25min

Prosciutto and Sun-Dried Tomato Muffins

50min

Black Bean Soup with Parmesan Crisps

55min

Risotto with Broccolini

35min

Garlic Shrimp and Grits

1h 10min

Tomato Basil Soup

40min

Lamb Meatballs with Couscous and Mint Yogurt

45min