30-60 min4 servingsbreakfast

Spanish Tortilla with Red Bell Pepper Sauce

By Ivy Manning

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4 servings

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30-60 min

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Easy

Spanish Tortilla with Red Bell Pepper Sauce
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Recipe Details

Course: Breakfast

Difficulty: Easy

Prep Time: 15 min

Cook Time: 28 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: Spanish

Yield: 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
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.

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 smallbowl, 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 theremaining 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.

About the chef

Ivy Manning

Ivy Manning

Ivy Manning is a Portland, Oregon-based food and travel writer and author of 10 cookbooks including her most recent title, Tacos A to Z- A Delicious Guide To Inauthentic Tacos (West Margin Press, 2023). Her work regularly appears in Cooking Light, Clean Eating, Eating Well, Better Homes & Gardens, and The Kitchn.com. She is a regular contributor to lifestyle brands like Fitbit, My Fitness Pal and The Spruce Eats. After receiving a Bachelor of Arts in English from the University of Wisconsin-Madison, Manning attended Western Culinary Institute in Portland, Oregon, followed by an externship at the award-winning Paley’s Place restaurant, stints at some of Portland’s best restaurants, and stages in Barbaresco, Italy and Chiang Mai, Thailand. She held the position of Salud Cooking School director at Whole Foods Market in Portland for several years and currently teaches classes at Bob’s Red Mill. Manning lives in a sweet bungalow in Portland, Oregon with her vegetarian husband Gregor, and her rescued Whippets, Astor and Remy. When she’s not in the kitchen, she’s traveling the world to eat, working with the nonprofit Les Dames D’Escoffier Portland, hanging out in international food markets, or doing yoga with goats.

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