Spanish Tortilla with Red Bell Pepper Sauce


  • 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
  • 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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