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School of tapas: Stuffed mini peppers with Spanish tortilla

>> Thursday, February 23, 2012

Stuffed mini peppers with tortilla

Fine, now that you already know how to prepare a good Spanish tortilla we can move on and put that knowledge to good use on a different tapa, on some cute stuffed mini peppers with Spanish tortilla. This is a relatively recent twist on the Spanish tortilla with green peppers, where instead of adding the sliced and stir-fried peppers to the tortilla mixture and then concocting a regular tortilla, you make it totally the other way around: peppers outside, tortilla inside. Real fun. And yummy too.

Stuffed mini peppers with Spanish tortilla
Yields a tapa for 2 persons:

  • 4-6 mini peppers
  • 1 medium-largish potato
  • 2 medium eggs
  • 1/4 onion (optional)
  • Extra virgin olive oil
  • Salt to taste

Stuffed mini peppers with tortilla
Stuffed mini peppers with tortilla
Stuffed mini peppers with tortilla
  1. Start by preparing the mixture for the Spanish tortilla. Peel and slice the potatoes and do the same with the onion, if adding any. Heat as much oil as you need in a deep skillet or deep-fryer and deep-fry the potatoes and onions on low heat until thoroughly soft. Drain well and let cool. Set aside.
  2. Break the eggs, put them in a bowl, add a pinch of salt per egg and beat. Add the drained vegetables and mix well, breaking the soft potato in pieces small enough to easily stuff the little peppers. Let the mixture rest a few minutes.
  3. Preheat the oven to 355ºF. 
  4. Wash the peppers. Carefully remove the top of each pepper and set aside. Discard all seeds and membranes without breaking the peppers.
  5. Place the peppers in an oven dish where they fit snugly, so that they keep upright. With a teaspoon, fill them with the tortilla mixture. Place the cap on top and brush the peppers with some extra olive oil.
  6. Bake the peppers something in between 20 and 30 minutes, until the tortilla is set and the peppers are tender, but not browned.
If you use an earthenware little cazuela like mine, the dish will look utterly Spanish. Diced chorizo can be added to the tortilla mixture too, to give the stuffing some more spiciness. This kind of stuffed pepper dish is rarely prepared with hot peppers, but feel free to use jalapeños, for example. What I love about these type of stuffed pepper is that you can prepare them in advance only to bake them in the oven in the last minute. Mind my words: you'll love them.

Stuffed mini peppers with tortilla

6 comentarios:

Belinda @zomppa February 23, 2012 at 1:00 PM  

I can almost taste these - the colors are simply beautiful!

Sara February 24, 2012 at 5:46 AM  

Love how colorful the Tapas are and can almost taste them! Mouthwatering! I miss Espana! Thanks for visiting my blog today! xx

Frank February 24, 2012 at 2:19 PM  

I enjoy reading about Spanish cooking. It seems so familiar and yet so different. In Italian cooking there's frittata, so similar to the Spanish tortilla de huevo, and stuffed peppers, but putting the two together in this way is something completely new to me. Looks wonderful!

Cristina, from Buenos Aires to Paris March 6, 2012 at 10:32 PM  

I had never seen this before..Great twist on a traditional recipe! Your photos? Astounding!

Linda Starr March 7, 2012 at 2:55 PM  

Those look delicious and so colorful in that pottery bowl.

tasteofbeirut March 8, 2012 at 1:41 PM  

The photo is stunning and reminded me of a painting by Salvador Dali (his earlier period). Love it!

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