Capsicum and potato tortillas with olive tapenade

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