In a 10 1/2-inch nonstick skillet that's at least 1 1/2 inches deep, heat the oil on medium high.

While the oil is heating, slice the peeled potatoes thinly, about 1/8 inch. Transfer to a bowl and sprinkle on 2 tsp. of the salt, tossing to distribute it well.

Once the oil is very hot (it will begin to bubble) gently put the potatoes into the oil with a slotted spoon. Fry the potatoes, turning occasionally (trying not to break them) and adjusting the heat so they sizzle but don't crisp or brown.

After 5 minutes add the chopped onion to the potatoes.

Set a colander over a bowl. When the potatoes and onions are tender, after 10 to 12 minutes, transfer them to the colander to drain.

Preheat the oven to 350 degrees.

In a large bowl, beat the eggs, 1/4 tsp. salt, and the chili pepper flakes with a whisk until blended. Add the drained potatoes, onions, and mix gently to combine with the egg.

Spray a mini cupcake pan with cooking spray. Spoon the tortilla mixture into each cup, filling it to the rim.

Turn your preheated oven to broil.

Broil for 3-4 minutes or until a skewer inserted into the center comes out clean with no uncooked egg on it.

Transfer the mini tortillas to a serving platter and let cool at least 10 minutes.

Put a toothpick in the center of each mini tortilla and wrap a marinated bell pepper around it.

Serve warm, at room temperature, or slightly cool.