Authentic home cooking from Spain, with US measurements. 
Red Peppers Stuffed with Tortilla, Onion, and Carrot
Red Peppers Stuffed with Tortilla, Onion, and Carrot
Open in Cookpad AppSteps
- 1
Wash the bell pepper and cut it in half, then drizzle with a little oil and bake for about 10 to 15 minutes.
- 2
While the pepper is roasting, cut the potatoes for the tortilla, and also chop the carrot and onion.
- 3
Make the tortilla as usual: beat the eggs, and when the potatoes are ready, mix them with the beaten eggs and let them sit for a few minutes.
- 4
After 2 minutes, fill the peppers with the tortilla mixture, place them in an oven-safe dish, and bake in a preheated oven at 350°F (180°C) until the eggs set. Remove from the oven and serve.
- 5
Roast the peppers in the oven at 400°F (200°C). You can enjoy them hot or cold, depending on your preference. Add the onion and carrot if you like, or make the tortilla to your taste.
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