Red Pepper Spanish 'Tortilla' with Olive Tapenade

Olive Tapenade

• 2 oz pitted black olives
• 2 oz pitted green olives
• 1 tbsp capers
• 2 sun-dried tomatoes, drained
• 5 fresh basil leaves
• ⅛ tsp smoked paprika
• 1 tsp balsamic vinegar

Tortilla

• 2 oz Parmesan cheese, cubed (1 in.)
• 3 oz red onion, quartered
• 2 garlic cloves
• 4 sprigs parsley, leaves only
• ½ oz olive oil
• 17 ½ oz water
• 7 oz new potatoes, peeled, halved, sliced (approx. ¼ in.)
• 3 oz red bell peppers
• 2 oz mushrooms, sliced (approx. ¼ in.) (optional)
• 6 large eggs
• 2 oz whole milk
• ½ tsp ground paprika
• ½ tsp salt
• ¼ tsp ground black pepper
• olive oil, to grease