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Red Pepper and Potato Tortillas with Olive Tapenade

Red Pepper and Potato Tortillas with Olive Tapenade
4.7 17 avaliações
Preparação 20min
Total 35min
8 portions
Registe-se gratuitamente

Ingredientes

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 (opcional) 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

Dificuldade

fácil

Nutrição por 1 portion

Proteína 9.7 g
Energia 687 kJ / 164 kcal
Gordura 11 g
Fibra 1.8 g
Hidratos de carbono 5.6 g

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Também apresentado em

Spanish Tapas 10 Receitas
Reino Unido e Irlanda

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