Magic Omelette Potatoes

By: Chop Secrets

Magic Omelette Potatoes
cuisine icon Cuisine
Modern
cuisine icon Course
Breakfast
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["*The MANUAL and PRESSURE COOK buttons are interchangeable."]
cuisine icon Keywords
30-60 min, 4 servings, breakfast, contributed, cook 35 min, diced ham, diced red onion, easy, eggs, finely chopped parsley, modern, prep 5 min, pressure cook, russet potatoes, salt and freshly ground pepper to taste, shredded cheese, water

prep icon Prep Time
5 min
cook icon Cook Time
35 min

serving icon Servings
4 servings
Ingredients
  • 1 cup Water
  • 2 lbs russet potatoes
  • 3 eggs
  • 1/4 cup diced ham
  • 2 tbsp diced red onion
  • 1 tbsp finely chopped parsley
  • 1/4 cup shredded cheese
  • Salt and freshly ground pepper to taste
Instructions
  • Slice the top off each potato lengthwise. Each “lid” should be about 1/2 inch thick at its thickest point. (Discard “lids” or reserve for another use.)
  • Pour one cup of water in the Instant Pot and insert the steam rack. Place the potatoes on the rack.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 12 minutes.
  • When the time is up, quick-release the pressure.
  • Carefully remove the potatoes from the pot to a cutting board and allow to cool slightly.
  • Scoop out the center of the potato flesh, being careful not to pierce the skin and to leave enough “structure” so the potato stands up easily on its own.
  • Roughly mash half the scooped out centers in a medium bowl. Don’t worry if it’s not completely cooked.
  • (Set aside the other half of the potato centers for some other use, or discard.)
  • Add eggs, ham, onion, parsley and 2 tbsp of the cheese to the potatoes and stir to combine.
  • Fill each potato shell with the egg mixture and top with remaining cheese.
  • Place the potatoes on the steam rack again, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 6 minutes.
  • When the time is up, quick-release the pressure.
  • (Optional) Set the potatoes under the broiler to brown the cheese. Serve hot topped with freshly ground pepper and a sprinkling of salt.
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