Name: Potato and Carrot Omelet
Total time: 16 min
Yield: 6 Portions
Cuisine: International
Ingredients: 1⅓ lb (600 g) potatoes (peeled and chopped); 8 oz (200 g) carrots (peeled and sliced); 1 onion (julienned); 2 tbsp olive oil; ¾ cup white wine; 8 eggs

Potato and Carrot Omelet

By :Francisca Alcalde

Course

Main Dishes

Cuisine

International

Browse Category

Main Dishes

Cooking Technique

Pressure Cook

Keyword

Cake, Instant Pot, Vegetables

Home Category

Appetizer, Snack

Cook Time

16 Minutes

Servings

6 Portions

Ingredients

1⅓ lb (600 g) potatoes peeled and chopped
8 oz (200 g) carrots peeled and sliced
1 onion julienned
2 tbsp olive oil
¾ cup white wine
8 eggs

Course

Main Dishes

Cuisine

International

Browse Category

Main Dishes

Cooking Technique

Pressure Cook

Keyword

Cake, Instant Pot, Vegetables

Home Category

Appetizer, Snack

Cook Time

16 Minutes

Servings

6 Portions

Ingredients

1⅓ lb (600 g) potatoes peeled and chopped
8 oz (200 g) carrots peeled and sliced
1 onion julienned
2 tbsp olive oil
¾ cup white wine
8 eggs

Instructions

Place the stainless steel inner pot inside the Instant Pot®. Add the potatoes along with the carrots, onion, 2 tbsp olive oil, and ¾ cup of white wine to the pot.
Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 8 Minutes.
Remove the inner pot and transfer the potatoes to another platter; mix with the eggs, season. Wash the inner pot, and cover it with parchment paper.
Pour the potato mixture into the inner pot and press Cake for 8 Minutes. Remove by unmolding it onto a plate (if you want it browned on both sides, turn and press Cake for 2 more Minutes; in my case it was not necessary).