Red Pepper Spanish "Tortilla" with Olive Tapenade

Red Pepper Spanish "Tortilla" with Olive Tapenade

4.2 5 ratings

Prep. 20min

Total 55min

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

Fiber 1.8 g

Carbohydrates 5.6 g

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Also featured in

Spanish Tapas 10 Recipes
United States

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