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Sweet Sriracha-Glazed Acorn Squash
Spanish Tortilla with Red Bell Pepper Sauce
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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.
| Prep Time | 15 minutes |
| Cook Time | 28 minutes |
| Servings |
4 servings
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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
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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.
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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.