Pepper stuffed of Spanish omelette

Today's recipe is based on a classic appetizer: Spanish omelette with peppers. The taste is the same but the presentation is more original. Don't you love it?

Ingredients for 2 servings:
- 2 green peppers 
- 4 eggs
- 5 potatoes (2 large and 3 medium)
- 3/4 of onion 
- Salt
- Flour
- Oil

Recipe:
- Wash the peppers, cut the top and pull out all the seeds. Dry them well and reserve.
- Wash, peel the potatoes and cut them into thin slices.
- Peel the onion and cut into strips.
- In a pan with olive oil, fry the potatoes and onion until they are soft and starting to brown.
- Put a little salt and mix well.
- Drain the excess of oil in a colander for a few minutes.
- Beat the eggs in a bowl, pour the potatoes and onions, put another little of salt and stir everything until it is well mixed.
- Grab one of the peppers upright and begin to fill with a teaspoon. (If you have trouble, you can push it with a toothpick or if you have at home, ideally with a long wooden stick such as skewer)
- When filling completely, sprinkle some flour on top so it will not come out when you fry the peppers.
- Repeat the same steps to fill the other pepper.
- In a skillet with a little oil (use part of the one that you used to fry potatoes), fry the peppers until the outside are browned and tender.
- Place them on a plate with paper towels to remove the excess of oil and let stand a few minutes.
- Cut the peppers into slices of approximately 1 cm and serve.

Bon appétit!