Peel the potatoes and onions and chop them very finely (so they fit better in the peppers) and fry them as if you were making a Spanish tortilla.

Add the well-cooked potatoes to the egg mixture.

Stuff the peppers with the potato, onion, and egg mixture. Be careful not to break the peppers.

Clean the peppers well. Remove the cap and clean out as many seeds as possible. Let them dry upside down so they don't retain water.

Fry the peppers (be careful as the mixture tends to rise and spill out). I had to finish these in the oven because they were thick and we like the egg fully cooked.

If you have leftover mixture, make yourself a small snack—you've earned it.