This recipe is translated from Cookpad Spain. See original: 
Pimientos verdes rellenos de tortilla de patatas y cebolla
Pimientos verdes rellenos de tortilla de patatas y cebolla 
Green Peppers Stuffed with Spanish Tortilla and Onion
Tumescere Guerrero @cookesther
Cooking Instructions
- 1
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.
- 2
Beat the eggs with a splash of milk.
- 3
Add the well-cooked potatoes to the egg mixture.
- 4
Stuff the peppers with the potato, onion, and egg mixture. Be careful not to break the peppers.
- 5
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.
- 6
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.
- 7
If you have leftover mixture, make yourself a small snack—you've earned it.
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