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Red Pepper and Potato Tortillas with Olive Tapenade

Red Pepper and Potato Tortillas with Olive Tapenade
4.7 17 valutazioni
Prep. 20min
Totale 35min
8 portions
Registrati gratis

Ingredienti

Olive Tapenade
  • pitted black olives
    50 g
  • green olives, pitted
    50 g
  • sun-dried tomatoes drained
    2
  • pickled capers drained
    1 Tbsp
  • fresh basil leaves
    5
  • smoked paprika
    2 pinches
  • balsamic vinegar
    1 tsp
Tortilla
  • Parmesan cheese cut in pieces (3 cm)
    50 g
  • red onion quartered
    80 g
  • olive oil plus extra for greasing
    1 Tbsp
  • garlic cloves
    2
  • fresh flat-leaf parsley leaves only
    4 sprigs
  • water
    500 g
  • new potatoes peeled, cut in halves lengthways and cut in slices (0.5 cm)
    200 g
  • fresh mushrooms (opzionale) cleaned and sliced
    40 - 60 g
  • red pepper deseeded and cut in strips (0.5 cm)
    80 g
  • paprika
    ½ tsp
  • fine sea salt to taste
    ¼ - ½ tsp
  • ground black pepper to taste
    ¼ - ½ tsp
  • large eggs
    6
  • whole milk
    50 g

Difficoltà

facile

Valori nutritivi per 1 portion

Proteine 9.7 g
Calorie 687 kJ / 164 kcal
Grassi 11 g
Fibre 1.8 g
Carboidrati 5.6 g

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Presente anche in

Spanish Tapas 10 ricette
Regno Unito e Irlanda

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