![Capsicum and potato tortillas with olive tapenade Capsicum and potato tortillas with olive tapenade](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/0085F988-DECA-418D-A123-4CC8249730E4/Derivates/2B73D8ED-ABAC-430B-979A-B2C81C44E9D0.jpg)
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Ingredients
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 (optional)
- 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
- Nutrition
- per 1 portion
- Calories
- 687.5 kJ / 164 kcal
- Protein
- 9.7 g
- Carbohydrates
- 5.6 g
- Fat
- 11 g
- Saturated Fat
- 3.4 g
- Fibre
- 1.8 g
- Sodium
- 481.1 mg
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