Piquillo peppers stuffed with potato omelette cream
- 4 years ago
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Please share this recipe if you like it!
Today I am going to teach you how to prepare Piquillo peppers stuffed with potato omelette cream, it's a very simple appetizer, it consists of making a little curdled omelette, crushing it and introducing the puree obtained inside the Piquillo peppers.
One thing I really like about this recipe is that you can serve it both cold and hot, so you can have the peppers prepared in advance, and in case you are going to consume them hot, you just need to introduce them for about five minutes in the oven to have this entree ready.
With the ingredients I recommend you can make eight stuffed peppers.
If you have made this recipe and you want to send me a photo, I'll be happy to keep it, you just have to send it by email to: discoverhowicook@gmail.com
I will upload a video showing these photos to everyone so they can see how well my followers cook!
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https://discoverhowicook.blogspot.com/
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To prepare these Piquillo peppers stuffed with potato omelette cream you'll need:
- 8 Piquillo peppers
- 3 eggs
- 2 medium potatoes
- 1 onion
To prepare these Piquillo peppers stuffed with potato omelette cream you must follow the next steps:
- Peel the potatoes and cut them into irregular cubes.
- Peel and cut the onions into squares a little smaller than the potatoes.
- Fry the potatoes in a pan with a little oil.
- When the potatoes are soft, add the onion.
- Fry until the onion is also soft.
- Beat the eggs in a bowl with a pinch of salt.
- Add the potatoes and onions to the egg and mix everything well.
- Put the pan back on the heat and add a splash of oil.
- When it's hot, add the mixture and curdle.
- Turn the omelette over with the help of a plate and cook on the other side without curdling the omelette too much.
- Crush the tortilla.
- Fill the Piquillo peppers with the omelette cream carefully so as not to break them.
- Bake for 5 minutes at 180°C.
Please share this recipe if you like it!
Today I am going to teach you how to prepare Piquillo peppers stuffed with potato omelette cream, it's a very simple appetizer, it consists of making a little curdled omelette, crushing it and introducing the puree obtained inside the Piquillo peppers.
One thing I really like about this recipe is that you can serve it both cold and hot, so you can have the peppers prepared in advance, and in case you are going to consume them hot, you just need to introduce them for about five minutes in the oven to have this entree ready.
With the ingredients I recommend you can make eight stuffed peppers.
If you have made this recipe and you want to send me a photo, I'll be happy to keep it, you just have to send it by email to: discoverhowicook@gmail.com
I will upload a video showing these photos to everyone so they can see how well my followers cook!
Check my blog!
https://discoverhowicook.blogspot.com/
Follow me on social networks!
Facebook: https://www.facebook.com/discoverhowicook/
Twitter: https://twitter.com/DiscoverHowCook
Instagram: https://www.instagram.com/discoverhowicook/
Pinterest: https://www.pinterest.es/discoverhowicook/
To prepare these Piquillo peppers stuffed with potato omelette cream you'll need:
- 8 Piquillo peppers
- 3 eggs
- 2 medium potatoes
- 1 onion
To prepare these Piquillo peppers stuffed with potato omelette cream you must follow the next steps:
- Peel the potatoes and cut them into irregular cubes.
- Peel and cut the onions into squares a little smaller than the potatoes.
- Fry the potatoes in a pan with a little oil.
- When the potatoes are soft, add the onion.
- Fry until the onion is also soft.
- Beat the eggs in a bowl with a pinch of salt.
- Add the potatoes and onions to the egg and mix everything well.
- Put the pan back on the heat and add a splash of oil.
- When it's hot, add the mixture and curdle.
- Turn the omelette over with the help of a plate and cook on the other side without curdling the omelette too much.
- Crush the tortilla.
- Fill the Piquillo peppers with the omelette cream carefully so as not to break them.
- Bake for 5 minutes at 180°C.