Capsicum and potato tortillas with olive tapenade

Olive tapenade

• 50 g pitted Kalamata olives
• 50 g pitted green olives
• 1 tbsp semi sun-dried tomatoes, drained
• 2 tsp pickled capers, rinsed and drained
• 5 fresh basil leaves
• 2 pinches ground smoked paprika
• 1 tsp balsamic vinegar

Tortilla

• 50 g Parmesan cheese, crust removed and cut into cubes (3 cm)
• 1 tbsp olive oil, plus extra for greasing
• 80 g red onion
• 2 garlic cloves
• 4 sprigs fresh flat-leaf parsley, leaves only
• 500 g water
• 200 g Ruby Lou potatoes, peeled, cut into halves lengthways and cut into slices (0.5 cm)
• 40 - 60 g fresh mushrooms, cleaned and sliced (opsional)
• 80 g red capsicum, deseeded and cut into strips (0.5 cm)
• ½ tsp ground paprika
• ¼ - ½ tsp sea salt, to taste
• ¼ - ½ tsp ground black pepper, to taste
• 6 eggs
• 50 g full cream milk