
Dispositivi & accessori
Capsicum and potato tortillas with olive tapenade
Prep. 20min
Totale 35min
8 portions
Ingredienti
Olive tapenade
-
pitted Kalamata olives50 g
-
pitted green olives50 g
-
semi sun-dried tomatoes drained1 tbsp
-
pickled capers rinsed and drained2 tsp
-
fresh basil leaves5
-
ground smoked paprika2 pinches
-
balsamic vinegar1 tsp
Tortilla
-
Parmesan cheese crust removed and cut into cubes (3 cm)50 g
-
olive oil plus extra for greasing1 tbsp
-
red onion80 g
-
garlic cloves2
-
fresh flat-leaf parsley leaves only4 sprigs
-
water500 g
-
Ruby Lou potatoes peeled, cut into halves lengthways and cut into slices (0.5 cm)200 g
-
fresh mushrooms (opzionale) cleaned and sliced40 - 60 g
-
red capsicum deseeded and cut into strips (0.5 cm)80 g
-
ground paprika½ tsp
-
sea salt to taste¼ - ½ tsp
-
ground black pepper to taste¼ - ½ tsp
-
eggs6
-
full cream milk50 g
Valori nutritivi per 1 portion
Calorie
164 kcal /
687.5 kJ
Proteine
9.7 g
Grassi
11 g
Carboidrati
5.6 g
Fibre
1.8 g
Grassi saturi
3.4 g
Sodio
481.1 mg
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