Spanish Tortilla with Red Bell Pepper Sauce

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.

Cuisine

Spanish

Course

Breakfast

Difficulty

Easy

Duration

30-60 min

Cooking Technique

Pressure Cook, Sauté

Keywords

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Prep Time

15 min

Cook Time

28 min

Servings

4 servings

Ingredients

2 tbsp olive oil
1/2 medium yellow onion
1 large russet potato
Salt and pepper
8 eggs
1/2 tsp smoked paprika
1 cup roasted red peppers

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 smallbowl, 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 theremaining 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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