Capsicum and potato tortillas with olive tapenade

Name: Capsicum and potato tortillas with olive tapenade
Prep time: 20 min
Cook time: 35 min
Total time: 35 min
Yield: 8 portions
Ingredients: 50 g pitted Kalamata olives; 50 g pitted green olives; 1 tbsp semi sun-dried tomatoes; 2 tsp pickled capers; 5 fresh basil leaves; 2 pinches ground smoked paprika; 1 tsp balsamic vinegar; 50 g Parmesan cheese; 1 tbsp olive oil; 80 g red onion; 2 garlic cloves; 4 sprigs fresh flat-leaf parsley; 500 g water; 200 g Ruby Lou potatoes; 80 g red capsicum; ½ tsp ground paprika; ¼ - ½ tsp sea salt; ¼ - ½ tsp ground black pepper; 6 eggs; 50 g full cream milk

4.4 11 évaluations

Préparation 20min

Total 35min

8 portions

Ingrédients

Olive tapenade

pitted Kalamata olives
50 g
pitted green olives
50 g
semi sun-dried tomatoes drained
1 tbsp
pickled capers rinsed and drained
2 tsp
fresh basil leaves
5
ground smoked paprika
2 pinches
balsamic vinegar
1 tsp

Tortilla

Parmesan cheese crust removed and cut into cubes (3 cm)
50 g
olive oil plus extra for greasing
1 tbsp
red onion
80 g
garlic cloves
2
fresh flat-leaf parsley leaves only
4 sprigs
water
500 g
Ruby Lou potatoes peeled, cut into halves lengthways and cut into slices (0.5 cm)
200 g
fresh mushrooms (optionnel) cleaned and sliced
40 - 60 g
red capsicum deseeded and cut into strips (0.5 cm)
80 g
ground paprika
½ tsp
sea salt to taste
¼ - ½ tsp
ground black pepper to taste
¼ - ½ tsp
eggs
6
full cream milk
50 g