Pimientos verdes italianos rellenos de tortilla de patatas 
Green Italian Peppers Stuffed with Spanish Omelette
Cooking Instructions
- 1
Start by chopping the onion and potatoes. First, fry the onion a little in a pan with plenty of oil, then add the potatoes with a bit of salt. Stir, cover the pan, and cook them over medium-low heat. While the potatoes are cooking, prepare the peppers. Remove the stems (set aside) with a knife and carefully remove the seeds from inside.
- 2
Once the potatoes are done, set them aside in a colander to remove excess oil. Now beat the eggs in a bowl, add the potatoes, stir, and return them to the pan with a splash of oil to set for a few seconds. Remove them to a bowl and mix again.
- 3
Next, fill the peppers with the omelette mixture, shaking them down so it reaches the bottom and fills the entire pepper. Cover with the reserved stems.
- 4
Finally, fry the peppers over medium-low heat until they are golden and the omelette is set. Turn them occasionally to prevent burning. Remove and let them rest on a tray with paper towels.
- 5
You can also bake them in the oven at 350°F (180°C) until done. If you chose roasting peppers like I did, I recommend letting them rest a bit and peeling them. When filling, you can place them in a glass to make it easier.
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