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Red Pepper Spanish "Tortilla" with Olive Tapenade

Red Pepper Spanish "Tortilla" with Olive Tapenade
4.2 5 Bewertungen
Zubereitung 20 Min
Gesamt 55 Min
8 portions
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Zutaten

Olive Tapenade
  • pitted black olives
    2 oz
  • pitted green olives
    2 oz
  • capers
    1 tbsp
  • sun-dried tomatoes drained
    2
  • fresh basil leaves
    5
  • smoked paprika
    ⅛ tsp
  • balsamic vinegar
    1 tsp
Tortilla
  • Parmesan cheese cubed (1 in.)
    2 oz
  • red onion quartered
    3 oz
  • garlic cloves
    2
  • parsley leaves only
    4 sprigs
  • olive oil plus extra to grease
    ½ oz
  • water
    17 ½ oz
  • new potatoes peeled, halved, sliced (approx. ¼ in.)
    7 oz
  • red bell peppers
    3 oz
  • mushrooms (optional) sliced (approx. ¼ in.)
    2 oz
  • large eggs
    6
  • whole milk
    2 oz
  • ground paprika
    ½ tsp
  • salt
    ½ tsp
  • ground black pepper
    ¼ tsp

Schwierigkeitsgrad

medium

Nährwerte pro 1 portion

Eiweiß 9.7 g
Brennwert 687 kJ / 164 kcal
Fett 11 g
Ballaststoffe 1.8 g
Kohlenhydrate 5.6 g

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Spanish Tapas 10 Rezepte
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