Red Peppers Stuffed with Tortilla, Onion, and Carrot

Name: Red Peppers Stuffed with Tortilla, Onion, and Carrot
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 red bell pepper; 1 large potato; 1 piece onion; 1 small carrot; 2 eggs; Olive oil; Salt

Carmem @mary_carmem

españa. la coruña

Red Peppers Stuffed with Tortilla, Onion, and Carrot

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Ingredients

30 minutes

2 servings

1red bell pepper
1large potato
1 pieceonion
1small carrot
2eggs
Olive oil
Salt

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Steps

30 minutes

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.