Compatible versions
Red Pepper and Potato Tortillas with Olive Tapenade
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking skills are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
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
In Collections
Alternative recipes
Mexican Black Bean Dip with Healthy Tortilla Chips
20min
Roasted Aubergine Salad with Tahini Dressing
45min
Asparagus Risotto
45min
Green Vegetable Frittata - Frittata verde
25min
Mushroom Stroganoff
30min
Spanish Tortilla - Tortilla Española
45min
Parsnip Blinis with Stilton, Walnuts and Honey
2h 20min
Watermelon Canapés with Whipped Feta and Walnuts
20min
Lentils and Roasted Roots with Salsa Verde
1h 30min
Houmous
13h 30min
Red Pepper Houmous
5min
Kale Pesto Pasta Salad
50min