Sweet Sriracha-Glazed Acorn Squash
Spanish Tortilla with Red Bell Pepper Sauce
By :6 Ingredients or Less Cookbook by Ivy Manning |

This classic egg-and-potato dish is delicious served hot for breakfast, or you can serve it at room temperature for lunch or as part of a Spanish tapas spread. Make sure the potatoes are sliced evenly and very thinly; a mandoline slicer will help. You can also substitute packaged hash browns for the sliced potatoes. You will need 11/2 cups; no need to sauté them with the onions.
Course | Breakfast |
Cuisine | Spanish |
Difficulty | Easy |
Browse Category | Breakfast, Kid-Friendly, Seven Ingredients or Less |
Duration | 30-60 min |
Cooking Technique | Pressure Cook, Sauté |
Prep Time | 15 minutes |
Cook Time | 28 minutes |
Servings |
4 servings
|
Ingredients
- 2 tbsp olive oil
- 1/2 medium yellow onion thinly sliced
- 1 large russet potato peeled and cut into 1/16-inch slices, or 11/2 cups hash browns such as Simply Potatoes brand
- Salt and pepper
- 8 eggs
- 1/2 tsp smoked paprika
- 1 cup roasted red peppers drained jarred
Ingredients
|
Instructions
- Spray a 7 x 3-inch round metal baking pan with cooking spray and line the bottom with a round of parchment paper; spray the parchment, too.
- Put the oil in the pot, select SAUTÉ, and adjust to NORMAL/MEDIUM heat. When the oil is hot, add the onions and cook, stirring frequently, until beginning to soften, 3 minutes. Add the potatoes,
1 teaspoon salt, and several grinds of pepper and stir to combine. Cover loosely with the lid set to “Venting” and cook, stirring frequently, until the potatoes are barely tender when pierced with a fork, 4 to 5 minutes. Press CANCEL. - Scrape the onions and potatoes into the prepared pan. In a small bowl, whisk together the eggs with
1/4 teaspoon of the paprika. Pour the egg mixture into the baking pan over the potato mixture. - Pour
1 1/2 cups of water into the pot and set a trivet with handles in the pot. Place the baking pan, uncovered, on the trivet. Lock on the lid, select the PRESSURE COOK function, and adjust to HIGH pressure for 10 minutes. Make sure the steam valve is in the “Sealing” position. - While the tortilla is cooking, blend the peppers with the remaining
1/4 teaspoon smoked paprika and a few grinds of pepper until smooth. Set aside. - When the cooking time is up, let the pressure come down naturally for 10 minutes and then quick-release the remaining pressure. Carefully remove the pan from the pot. Run a knife around the edges of the pan, place a dinner plate over the pan, and carefully invert the tortilla onto the plate. Discard the parchment paper. Cut the tortilla into wedges and serve with the sauce.

6 Ingredients or Less Cookbook by Ivy Manning
100 easy everyday meals made in the Instant Pot using only 6 ingredients (or fewer!)
What could be easier than getting meals on the table with a push of a button? Doing it with only six ingredients or less. Forget about loading up the cart with a long list of special ingredients, time-consuming advance prep, and endless chopping and dicing. This book offers no-fuss recipes that complement the Instant Pot’s many settings, for simple, satisfying meals ready when you want them. Recipes include meaty braises, soups and stews, healthy breakfasts (for anytime of day!), pastas and grains, and more. For even more convenience, one-pot recipes are noted with icons throughout, and some versatile recipes can be made using either the Instant Pot’s pressure-cook or slow-cook function, so you can cook according to your schedule. "Tasty tips" and serving suggestions offer even more flexibility to make the most of ingredients you already have on hand. Whether you're just getting to know your Instant Pot or you're a long-time fan, this book makes cooking delicious, wholesome meals easier than ever.
All recipes by : 6 Ingredients or Less Cookbook by Ivy Manning
Newsletter
Leave a Reply
Want to join the discussion?Feel free to contribute!