Red Pepper and Potato Tortillas with Olive Tapenade
TM6 TM5 TM31

Red Pepper and Potato Tortillas with Olive Tapenade

4.7 (6 ratings)

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
687 kJ / 164 kcal
Protein
9.7 g
Carbohydrates
5.6 g
Fat
11 g
Fiber
1.8 g

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