Red Pepper and Potato Tortillas with Olive Tapenade

Red Pepper and Potato Tortillas with Olive Tapenade

4.7 18 valutazioni

Prep. 20min

Totale 35min

8 portions

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

Vuoi preparare questa ricetta?

Questa e altre 100 000 ricette ti aspettano!

Registrati per una prova gratuita di 30 giorni e scopri tutto il mondo Cookidoo®.

Registrati gratis Ulteriori informazioni

Presente anche in

Spanish Tapas 10 ricette
Regno Unito e Irlanda

Ti potrebbe interessare anche...

Sun-dried Tomato Pesto Lasagne; Limoncello Sorbet

12h 20min

Stuffed Portobello Mushrooms

45min

Aubergine Parmigiana - Parmigiana di melanzane

1h

Stuffed Butternut Squash with Feta

1h 50min

Polenta with Ratatouille

1h 20min

Aubergine and Sweet Potato Shakshuka with Garlic Cashew Cream

1h

Pea and Courgette Tarts

1h

Bruschetta with White Bean Purée and Gremolata - Bruschetta con crema di fagioli bianchi e gremolata

20min

Red Pepper Houmous

5min

Pea and Mint Soup (TM5)

20min

Butternut Squash, Sage and Hazelnut Tart

1h 10min

Lentils and Roasted Roots with Salsa Verde

1h 30min