Red Pepper and Potato Tortillas with Olive Tapenade

Red Pepper and Potato Tortillas with Olive Tapenade

4.7 18 évaluations

Prép. 20min

Total 35min

8 portions

Ingrédients

Olive Tapenade

pitted black olives
50 g
green olives, pitted
50 g
sun-dried tomatoes drained
2
pickled capers drained
1 Tbsp
fresh basil leaves
5
smoked paprika
2 pinches
balsamic vinegar
1 tsp

Tortilla

Parmesan cheese cut in pieces (3 cm)
50 g
red onion quartered
80 g
olive oil plus extra for greasing
1 Tbsp
garlic cloves
2
fresh flat-leaf parsley leaves only
4 sprigs
water
500 g
new potatoes peeled, cut in halves lengthways and cut in slices (0.5 cm)
200 g
fresh mushrooms (optionnel) cleaned and sliced
40 - 60 g
red pepper deseeded and cut in strips (0.5 cm)
80 g
paprika
½ tsp
fine sea salt to taste
¼ - ½ tsp
ground black pepper to taste
¼ - ½ tsp
large eggs
6
whole milk
50 g

Niveau

facile

Infos nut. par 1 portion

Protides 9.7 g

Calories 687 kJ / 164 kcal

Lipides 11 g

Fibre 1.8 g

Glucides 5.6 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Spanish Tapas 10 Recettes
Royaume-Uni et Irlande

Vous pourriez aussi aimer...

Sumac and Tahini Houmous

10min

Mushroom Stroganoff

30min

Mushroom Risotto

30min

Vegetable and Chickpea Tagine

50min

Aubergine Parmigiana - Parmigiana di melanzane

1h

Guacamole

5min

Basil Pesto

10min

Apricot, Hazelnut and Feta Couscous with Mixed Vegetables

1h 15min

Puy Lentil and Sausage Casserole

45min

Pasta alla Puttanesca

35min

Ricotta, Mint and Courgette Lasagne

2h

Asparagus Risotto

45min