Capsicum and Potato Tortillas with Olive Tapenade

Edit

Recipe's preparation

Olive Tapenade

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.

Tortilla

Place parmesan into mixing bowl and grate 5 sec/speed 9. Transfer into a bowl and set aside. Rinse and dry mixing bowl.

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.

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.

Preheat an oven grill to medium heat.

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.

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.

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.

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.

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.

Cut tortilla into 8 wedges, then serve immediately with reserved olive tapenade on the side.