Capsicum and potato tortillas with olive tapenade
TM6 TM5 TM31

Capsicum and potato tortillas with olive tapenade

3.8 (4 ratings)

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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