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Green Peppers Stuffed with Spanish Omelet Recipe


Peppers Stuffed with Tortilla de Patata

Peppers Stuffed with Tortilla de Patata

Lisa Sierra (c) 2010 Licensed to About.com Inc.
Spanish Potato Omelet is one of the most popular tapas. Usually the omelet is cut into wedges or squares for individual tapa servings. At home in Spain, fried sweet green peppers are commonly served alongside a tortilla de patata. Now, this recipe adds a new twist – fry the potatoes and onions and combine with the eggs as if you were making a tortilla, then stuff the mixture into long green sweet peppers and cook. Slice the stuffed green peppers into 2-inch lengths to reveal the yellow and white filling and you have a colorful appetizer or first course. Make it extra special by adding slices of baguette and Serrano ham.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 8-10 servings as an appetizer


  • 3 or 4 medium potatoes, peeled
  • 1/2 yellow onion
  • 3 eggs
  • 1/2-1 tsp salt
  • 5 or 6 long green Italian peppers
  • olive oil for frying (approximately 24 oz or 700 ml)
  • Optional:
  • 1/2 baguette, sliced
  • 3-4 thin slices Serrano ham (substitute Italian prosciutto if necessary)


This stuffed pepper recipe yields 5-6 servings as a first course.

Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato in pieces approximately 1/8" thick. Make sure to separate the pieces that stick together. It is not necessary to slice the potatoes paper thin and it is best not to use a food processor because most will slice the potatoes too thin.

Peel and chop the onion into 1/4" pieces. Put potatoes and onions into a bowl and mix them together. Salt the mixture.

In a large, heavy, non-stick frying pan, heat the olive oil on medium high heat. Drop a single piece of potato into the oil to ensure it is hot enough to fry. Carefully place the potato and onion mixture into the frying pan, spreading out evenly. The oil should almost cover the potatoes. Turn down the heat slightly, so the potatoes cook inside and out, but do not burn.

Cut off the tops of the green peppers and carefully remove as much membrane and seeds as you can without tearing the side of the peppers. Set aside until filling is cooked.

Poke a piece of potato with a spatula and if it easily breaks in two, your potatoes are done. Remove from the pan and place in a colander to allow oil to drain.

While the mixture is draining, crack the eggs into a medium mixing bowl and beat by hand with a whisk or fork. Pour in the potato-onion mixture. Mix together with a large spoon.

Carefully spoon the egg mixture into the peppers, lightly pushing down the mixture as far into the narrow end as possible. If the pepper tears a little bit, don't worry, the egg mixture will cook immediately when it hits the hot oil.

Frying Method: Once all the peppers are stuffed, heat about a 1/2-inch (12 ml) of olive oil in a medium frying pan. When oil is hot, fry the peppers on medium heat, turning to cook on both sides, for about 6-10 minutes total. Remove and drain on a paper towel.

Baking Method: Instead of frying the peppers, bake at 350F (180C) for about 15-20 minutes.

When cool enough to touch, serve whole or cut into slices about 2-inches (50 ml) thick and serve.

Serving with Serrano Ham and Bread: Cut baguette into 1/2-inch rounds. Cut Serrano ham slices into pieces small enough to fit on the baguette slices. Place a piece of ham on the bread, then top with a slice of stuff pepper.

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