Description
Tapa of cute tiny bell peppers stuffed with delicious Spanish tortilla
Ingredients
Scale
- 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
Instructions
- Start by preparing the mixture for the Spanish tortilla. Peel and slice the potatoes and do the same with the onion, if adding any. Heat as much oil as you need in a deep skillet or deep-fryer and deep-fry the potatoes and onions on low heat until thoroughly soft. Drain well and let cool. Set aside.
- Break the eggs, put them in a bowl, add a pinch of salt per egg plus one for the potatoes and beat. Add the drained vegetables and mix well, breaking the soft potato in pieces small enough to easily stuff the little peppers. Let the mixture rest a few minutes.
- Preheat the oven to 355ºF.
- Wash the peppers. Carefully remove the top of each pepper and set aside. Discard all seeds and membranes without breaking the peppers.
- Place the peppers in an oven dish where they fit snugly, so that they keep upright. With a teaspoon, fill them with the tortilla mixture. Place the cap on top and brush the peppers with some extra olive oil.
- Bake the peppers something in between 20 and 30 minutes, until the tortilla is set and the peppers are tender, but not browned.
- Prep Time: 10 mins
- Cook Time: 30 mins