
Devices & Accessories
Capsicum and potato tortillas with olive tapenade
Prep. 20min
Total 35min
8 portions
Ingredients
Olive tapenade
-
pitted Kalamata olives50 g
-
pitted green olives50 g
-
semi sun-dried tomatoes drained1 tbsp
-
pickled capers rinsed and drained2 tsp
-
fresh basil leaves5
-
ground smoked paprika2 pinches
-
balsamic vinegar1 tsp
Tortilla
-
Parmesan cheese crust removed and cut into cubes (3 cm)50 g
-
olive oil plus extra for greasing1 tbsp
-
red onion80 g
-
garlic cloves2
-
fresh flat-leaf parsley leaves only4 sprigs
-
water500 g
-
Ruby Lou potatoes peeled, cut into halves lengthways and cut into slices (0.5 cm)200 g
-
fresh mushrooms (optional) cleaned and sliced40 - 60 g
-
red capsicum deseeded and cut into strips (0.5 cm)80 g
-
ground paprika½ tsp
-
sea salt to taste¼ - ½ tsp
-
ground black pepper to taste¼ - ½ tsp
-
eggs6
-
full cream milk50 g
Nutrition per 1 portion
Calories
164 kcal /
687.5 kJ
Protein
9.7 g
Fat
11 g
Carbohydrates
5.6 g
Fibre
1.8 g
Saturated Fat
3.4 g
Sodium
481.1 mg
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in

Spanish tapas
10 Recipes
Australia and New Zealand
Australia and New Zealand
You might also like...
Broccoli salad
10min
Beetroot salad
10min
Mushroom risotto
30min
Lentil and mint salad
3 h 55min
Asian chicken noodle salad
45min
Mediterranean carrot fritters
1 h
Roasted carrot dip
1 h
Zucchini tortillas with falafel
25 h 30min
Crunchy quinoa patties with avocado smash
1 h 30min
Raw cauliflower tabouli
30min
White bean dip with chimichurri
15min
Risotto with lemon, thyme and feta
30min