Red Pepper and Potato Tortillas with Olive Tapenade

Olive Tapenade

• 50 g pitted black olives
• 50 g green olives, pitted
• 2 sun-dried tomatoes, drained
• 1 Tbsp pickled capers, drained
• 5 fresh basil leaves
• 2 pinches smoked paprika
• 1 tsp balsamic vinegar

Tortilla

• 50 g Parmesan cheese, cut in pieces (3 cm)
• 80 g red onion, quartered
• 1 Tbsp olive oil, plus extra for greasing
• 2 garlic cloves
• 4 sprigs fresh flat-leaf parsley, leaves only
• 500 g water
• 200 g new potatoes, peeled, cut in halves lengthways and cut in slices (0.5 cm)
• 40 - 60 g fresh mushrooms, cleaned and sliced (opsional)
• 80 g red pepper, deseeded and cut in strips (0.5 cm)
• ½ tsp paprika
• ¼ - ½ tsp fine sea salt, to taste
• ¼ - ½ tsp ground black pepper, to taste
• 6 large eggs
• 50 g whole milk