Now that you already know how to prepare a genuine Spanish tortilla we can move on and put that knowledge to good use in a different tapa, on some cute stuffed mini peppers with Spanish tortilla. This is a relatively recent twist on the Spanish tortilla with green peppers, where instead of adding the sliced and stir-fried peppers to the tortilla mixture and then concocting a regular tortilla, you make it totally the other way around: peppers outside, tortilla inside. Real fun. And yummy too.
If you use an earthenware little cazuela like mine, the dish will look utterly Spanish. Diced chorizo can be added to the tortilla mixture too, to give the stuffing some more spiciness. This kind of stuffed pepper dish is rarely prepared in Spain with hot peppers, but feel free to use jalapeños, for example, for a different twist. What I love about this type of stuffed peppers is that you can prepare them in advance only to bake them in the oven in the last minute. Mind my word: you’ll love them.
PrintSchool of tapas: Stuffed mini peppers with Spanish tortilla
- Total Time: 40 minutes
- Yield: 2-4 servings 1x
Description
A delightful tapa featuring mini bell peppers stuffed with a classic Spanish tortilla, offering a fun twist on a traditional dish.
Ingredients
- 4-6 mini bell peppers
- 1 medium-largish potato
- 2 medium eggs
- 1/4 onion (optional)
- Extra virgin olive oil for deep-frying
- Salt to taste
- Diced chorizo (optional)
Instructions
- Start by preparing the mixture for the Spanish tortilla. Peel and slice the potatoes thinly and do the same with the onion, if using.
- Heat enough extra virgin olive oil in a deep skillet or deep-fryer to cover the potatoes. Fry the potatoes (and onion, if using) over medium heat until they are soft but not browned, about 10-15 minutes.
- Drain the potatoes and onion from the oil and let them cool slightly. Beat the eggs in a bowl and season with salt. Add the cooled potatoes and onion to the eggs, mixing gently to combine. Add diced chorizo if desired.
- Preheat your oven to 375°F (190°C).
- Cut the tops off the mini bell peppers and remove the seeds. Stuff each pepper with the tortilla mixture, pressing down gently to fill completely.
- Place the stuffed peppers in an earthenware dish or a baking dish. Bake in the preheated oven for about 15-20 minutes, or until the egg is set and the peppers are tender.
- Serve warm, garnished with fresh herbs if desired.
Notes
For a spicier version, consider using jalapeños instead of mini bell peppers. You can prepare the stuffed peppers in advance and bake them just before serving. Using an earthenware dish adds an authentic Spanish touch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: Spanish
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250
- Sugar: 4
- Sodium: 300
- Fat: 15
- Carbohydrates: 20
- Fiber: 3
- Protein: 8
- Cholesterol: 110
I love this Idea. We lived in Spain for a year and a half and loved going for Tapa’s. We will try this next weekend with a good Spanish Wine. We miss Spain! A lot!
Thanks, girls!!
This is such a cute idea!
I love this idea! Great tapa or even vegetarian main course.