Spanish Tortilla with Red Bell Pepper Sauce
By :6 Ingredients or Less Cookbook by Ivy Manning
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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.
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Course Breakfast
Cuisine Spanish
Difficulty Easy
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Eggs, Onion, Potatoes
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
Course Breakfast
Cuisine Spanish
Difficulty Easy
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Eggs, Onion, Potatoes
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
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Rating: 0
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Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
3 replies
  1. Instant Pot
    Instant Pot says:

    Step 6 wasn’t being displayed. That is correct the red pepper mix is a sauce that is served room temp.

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