Red Pepper and Potato Tortillas with Olive Tapenade

Red Pepper and Potato Tortillas with Olive Tapenade

4.7 18 valoraciones

Prep. 20min

Total 35min

8 portions

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

Dificultad

fácil

Inf. nutricional por 1 portion

Proteína 9.7 g

Calorías 687 kJ / 164 kcal

Grasa 11 g

Fibra 1.8 g

Carbohidratos 5.6 g

¿Te gusta lo que ves?

¡Esta receta y más de 100 000 otras te esperan!

Regístrate en nuestra prueba gratuita de 30 días y descubre todo lo que Cookidoo® tiene para ofrecerte. Sin compromiso.

Registrarse gratis Más información

También incluido en

Spanish Tapas 10 Recetas
Reino Unido e Irlanda

También podría gustarte...

Mostrar todo

Chilli Cheese Nachos

40min

Coconut Prawn Soup

45min

Quick Cheese Soufflés

45min

Irish Potato Soup

35min

Warm Turkey and Green Bean Salad

35min

Courgette and Carrot Quinoa Salad

1h 35min

Onion Bhaji

45min

Leftover Chicken Kimchi Salad

15min

Spiced Garlic Prawns and Squid

20min

Cheese Sticks

55min

Quinoa and Vegetable Tower with Avocado and Confited Cherry Tomatoes

1h

Mussels with Thai Green Curry Sauce

25min

Mostrar todo