Leave a Reply
Want to join the discussion?Feel free to contribute!
Sweet Sriracha-Glazed Acorn Squash
Spanish Tortilla with Red Bell Pepper Sauce
| By : |
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.
| 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.
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.
You might also like
Feel free to contribute!
Download Recipe App
Is this recipe complete? Step 5 ends with ‘set aside.’ Is the red pepper mix served cold?
Step 6 wasn’t being displayed. That is correct the red pepper mix is a sauce that is served room temp.
Just made it and it turned out delicious! Thanks for the clarification.
I was really excited about this recipe, but it didn’t work at all! So disappointed. I covered up my pan with tin foil and cooked on high for 10 minutes as indicated. But it came out extremely runny in the middle! Added 3 min more time but that didn’t help. Don’t know if water somehow seeped in or if the time is want enough. This is the second time my IP recipe didn’t turn out. I’m not too impressed.
Hi Margaret,
We are sorry to hear that.
Depending on the size of eggs or pan used the cooking time may vary.
Did you let it naturally pressure release? If you quick released after the time was up it would have lost 10 minutes of cooking time as the Instant Pot is still cooking while under pressure even if cooking time is finished.
I dislike non specific recipes, a large russet potato can be different weights, why not give an exact or weight. I don’t know if my potato is big enough or not.
I really wanted to like this, but mine was runny in the middle, too. I gave it the natural release and didn’t cover the baking pan as the recipe indicates, but I wound up closing it back up and trying to cook it three more times until finally I gave up. It wasn’t horrible, but it was definitely wet. As you can imagine, the eggs were terribly over-cooked after so many attempts! The sauce is delicious, though, and a really nice touch that I haven’t had with tortilla española in the past. Could be that I used too much potato and onion. I may continue to experiment with this recipe, as I would love to make it in the IP as opposed to the stove top…
Nice, thank you. I use the silicone trivet with heat-resistant handles and it’s so much better than the metal trivet that came with the instant pot. I got it on Amazon: https://amzn.to/35LvU9n