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Capsicum and Potato Tortillas with Olive Tapenade


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Ingredients

8 portion(s)

Olive Tapenade

  • 50 grams pitted kalamata olives
  • 50 grams Pitted green olives
  • 1 tbsp semi sun-dried tomatoes, drained
  • 2 tsp pickled capers, rinsed and drained
  • 5 fresh basil leaves
  • 2 pinches smoked paprika
  • 1 tsp balsamic vinegar

Tortilla

  • 50 grams Parmesan cheese, Crust removed and cut into cubes (3cm)
  • 1 tbsp olive oil, plus extra for greasing
  • 80 grams red onion
  • 2 garlic cloves
  • 4 sprigs fresh flat-leaf parsley, leaves only
  • 500 grams water
  • 200 grams Ruby lou potatoes, peeled, cut into halves lengthways, and cut into slices (0.5 cm)
  • 40-60 grams fresh mushrooms, cleaned and sliced (optional)
  • 80 grams red capsicum, deseeded and cut into strips (0.5cm)
  • 1/2 tsp ground paprika
  • 1/4-1/2 tsp sea salt, to taste
  • 1/4-1/2 tsp ground black pepper, to taste
  • 6 eggs
  • 50 grams full cream milk
  • 6
    55min
    Preparation 20min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
5

Recipe's preparation

    Olive Tapenade
  1. Place all tapenade ingredients into a mixing bowl and chop 3 sec/speed 5. Scrape down the sides of mixing bowl with spatula, then repeat chopping 3 sec/speed 5. Transfer into a bowl and set aside. Clean and dry mixing bowl.
  2. Tortilla
  3. Place parmesan into mixing bowl and grate 5 sec/speed 9. Transfer into a bowl and set aside. Rinse and dry mixing bowl.
  4. Place olive oil, onion, garlic, and parsley into mixing bowl and chop 3sec/speed 5. Scrape down sides of mixing bowl with spatula, then sauté 2 min/Varoma/speed 1. Transfer into a large ceramic or glass bowl and set aside.
  5. Place water into mixing bowl. Place Varoma dish into position, then weigh potato, mushrooms (optional) and capsicum into it. Secure Varoma lid and steam 15 min/Varoma/speed 2. Remove Varoma and transfer steamed vegetables into the large ceramic or glass bowl with the onion mixture. Empty mixing bowl.
  6. Preheat an oven grill to medium heat.
  7. Place all remaining ingredients into a mixing bowl and mix 10 sec/speed 4, then transfer into large ceramic or glass bowl with other ingredients and stir to combine using spatula.
  8. Grease an ovenproof frying pan (26cm) with olive oil and place over medium heat. Transfer mixture from ceramic or glass bowl into the frying pan and ensure vegetables are evenly spread out.
  9. Sprinkle over reserved parmesam cheese, then reduce heat to low and cook for 6-8 minutes or until the eggs are set on the bottom of the tortilla yet still slightly runny on top.
  10. Remove frying pan from stove and place under the grill for 2-3 minutes or unitl eggs on top of tortilla are just set and starting to turn golden.
  11. Remove from under the grill and allow tortilla to rest in frying pan for 2-3 minutes. Carefully remove tortilla from frying pan onto a chopping board with aid of spatula.
  12. Cut tortilla into 8 wedges, then serve immediately with reserved olive tapenade on the side.
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Tip

Included in Spanish Tapas


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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