📖 Instructions

1. Prepare the Quinoa: Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Fluff with a fork and set aside to cool slightly. A little tip: using vegetable broth adds more flavor!
2. Cook the Potatoes and Onions: Peel and thinly slice 1 large potato and 1 medium onion. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the potatoes and onions and cook until they are soft and lightly golden, about 15-20 minutes. Stir occasionally to prevent burning. They should be tender but not mushy. I sometimes undercook them slightly, as they'll cook more in the next step.
3. Prepare the Tortilla Mixture: In a large bowl, whisk together 6 large eggs with salt and pepper to taste. Add the cooked potatoes and onions to the bowl and mix well. Ensure the potatoes and onions are evenly distributed throughout the egg mixture. if you want, you could add a little bit of cheese into the mixture.
4. Cook the Tortilla Española: Heat 1 tablespoon of olive oil in the same skillet over medium-low heat. Pour the egg and potato mixture into the skillet. Cook slowly, without stirring, until the bottom is set and lightly golden, about 10-15 minutes. Use a spatula to loosen the edges and carefully flip the tortilla using a large plate. Cook for another 5-7 minutes until the other side is set and golden brown. Slide the tortilla onto a cutting board and let it cool slightly. Remember, patience is key here! Low and slow is the way to go.
5. Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Halve 4 bell peppers lengthwise and remove the seeds and membranes. Brush the inside of the bell peppers with olive oil and season with salt and pepper. I like to use a mix of red, yellow, and orange peppers for a colorful presentation.
6. Stuff the Bell Peppers: Cut the Tortilla Española into pieces that will fit inside the bell pepper halves. Mix the cooked quinoa with the remaining tortilla pieces. Stuff each bell pepper half with the quinoa and tortilla mixture, pressing gently to pack it in. Sometimes I add a sprinkle of cheese on top before baking - totally optional but it adds a nice touch.
7. Bake the Stuffed Bell Peppers: Arrange the stuffed bell peppers in a baking dish and add about 1/2 inch of water to the bottom of the dish. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the bell peppers are tender and slightly wrinkled. The water in the bottom helps to steam the peppers and keeps them moist.
8. Serve: Let the stuffed bell peppers cool slightly before serving. Garnish with fresh parsley or a drizzle of olive oil, if desired. These are great served warm or at room temperature. I find that they’re even better the next day!