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Capsicum and potato tortillas with olive tapenade
Dificultad
La mayor parte de nuestras recetas son fáciles. Las clasificadas con dificultad “media” o “avanzada” requieren un poco más de tiempo o habilidad para cocinar.
Tiempo de preparación
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Tiempo total
Este es el tiempo que se tarda en preparar esta comida de principio a fin: marinado, cocinado, enfriado, etc.
Porciones
Aquí se muestran las raciones de la receta.
Ingredientes
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 (opcional)
- 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
- Inf. nutricional
- por 1 portion
- Calorías
- 687.5 kJ / 164 kcal
- Proteína
- 9.7 g
- Carbohidratos
- 5.6 g
- Grasa
- 11 g
- Grasa saturada
- 3.4 g
- Fibra
- 1.8 g
- Sodio
- 481.1 mg
En colecciones
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