Stuffed Mini Peppers with Spanish Tortilla

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Serves: 2-4
Ingredients
  • 4-6 mini bell peppers
  • 1 medium-largish potato
  • 2 medium eggs
  • ¼ onion (optional)
  • Extra virgin olive oil for deep-frying
  • Salt to taste
Instructions
  1. 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.
  2. 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.
  3. Preheat the oven to 355ºF.
  4. Wash the peppers. Carefully remove the top of each pepper and set aside. Discard all seeds and membranes without breaking the peppers.
  5. 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.
  6. Bake the peppers something in between 20 and 30 minutes, until the tortilla is set and the peppers are tender, but not browned.

Author: Miriam García