Red Pepper Spanish 'Tortilla' with Olive Tapenade
TM5 TM6

Red Pepper Spanish 'Tortilla' with Olive Tapenade

4.0 (3 ratings)

Ingredients

Olive Tapenade

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

Tortilla

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

Nutrition
per 1 portion
Calories
687 kJ / 164 kcal
Protein
9.7 g
Carbohydrates
5.6 g
Fat
11 g
Fiber
1.8 g

Like what you see? This recipe and more than 74 000 others are waiting for you!

Sign up for free

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

More information

Alternative recipes

Show all