Dispositivos e acessórios
Red Pepper and Potato Tortillas with Olive Tapenade
Preparação 20min
Total 35min
8 portions
Ingredientes
Olive Tapenade
-
pitted black olives50 g
-
green olives, pitted50 g
-
sun-dried tomatoes drained2
-
pickled capers drained1 Tbsp
-
fresh basil leaves5
-
smoked paprika2 pinches
-
balsamic vinegar1 tsp
Tortilla
-
Parmesan cheese cut in pieces (3 cm)50 g
-
red onion quartered80 g
-
olive oil plus extra for greasing1 Tbsp
-
garlic cloves2
-
fresh flat-leaf parsley leaves only4 sprigs
-
water500 g
-
new potatoes peeled, cut in halves lengthways and cut in slices (0.5 cm)200 g
-
fresh mushrooms (opcional) cleaned and sliced40 - 60 g
-
red pepper deseeded and cut in strips (0.5 cm)80 g
-
paprika½ tsp
-
fine sea salt to taste¼ - ½ tsp
-
ground black pepper to taste¼ - ½ tsp
-
large eggs6
-
whole milk50 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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