Green peppers stuffed with potato omelette, Carlos Arginiano’s recipe

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Carlos Arginiano offers us to prepare a rediscovered classic: a traditional potato omelette with onions to be used as a filling for delicious fried green peppers.

Stuffed peppers are a recipe from traditional cuisine which give a lot of play in the kitchen, they can be green or red peppers and stuffed with any ingredients. From classic peppers stuffed with meat or fish, to seafood or vegetables. In this recipe Karlos Arguiñano offers us a different filling: potato omelette with onions!

If you love them stuffed peppers and potato omelette you will want to try this recipe. Carlos Arginiano offers us to do juicy potato omelette with onions to fill some delicious fried green peppers that will be served with homemade tomato sauce.

Ingredients (4 people):

  • 4 green peppers (Italian)
  • 6 eggs
  • 3 potatoes
  • 1 onion
  • 200 ml tomato sauce
  • extra virgin olive oil
  • salt (fine and coarse)
  • parsley

Preparation of the recipe for green peppers stuffed with potato omelette by Karlos Arguiñano

To make the filling tortilla, peel the onion, cut it into cubes and put it to fry in a pan with plenty of oil. Peel the potatoes, cut them into quarter moons and add them. Season and fry the kit through 15 minutes concerning. Squeeze them over colander and transfer to bowl.

Crack the eggs in a bowl, season, add a little chopped parsley and beat well. Turn on the potatoes, mix well and transfer everything to the pan. Shrink a little ingredients (very little) and transfer them back to the bowl.

Green peppers stuffed with potato omelette, Carlos Arginiano recipe - step 1

Make an incision around the top of the green peppers bordering the stem. Remove the hood (with the stem) and remove the seeds. Reservation peppers and caps.

So the peppers do not make a vacuum and it is easier to fill them, it is interesting to cut the bottom tip. Fill them with tortillas semi-cottage cheese and close them with the caps.

Green peppers stuffed with potato omelette, Carlos Arginiano recipe - step 2

Heat a little oil Place the peppers in a pan (wide and low casserole) and fry (on all sides) until soft fire to golden brown.

Green peppers stuffed with potato omelette, Carlos Arginiano recipe - step 3

Remove them, place one on each plate and season them (coarse salt). Accompany them with a little tomato sauce and garnish with a little parsley leaves.

Green peppers stuffed with potato omelette, Carlos Arginiano recipe - step 4

Tip:

To stuff the peppers, it is best to use a small teaspoon of coffee or dessert.

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Thanks for reading.
David from 55000 Recipes

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