Spanish Potato Tortilla
You will need:
A tortilla in Spain is a form of omelet that is traditionally served in wedges as part of a tapas menu. Enjoy it as a snack or as a light meal – delicious with a green salad.
3 medium (500g) potatoes, peeled and thinly sliced
2 tablespoons olive oil
1 onion, peeled and sliced
½ capsicum/red pepper, deseeded and finely diced
75g chorizo sausage, sliced
½ cup grated Cheddar cheese
salt and freshly ground black pepper
Choose a heatproof dish * which easily fits easily inside your pressure cooker. Grease the dish.
Toss sliced potatoes in olive oil. Heat a non-stick frying pan and brown the potato slices in batches and layer these into the greased dish. Light fry the onion, capsicum and chorizo and scatter over the potatoes.
Beat the eggs together and stir through the cheese and season with salt and pepper. Pour the egg mixture over the potatoes and cover dish with tinfoil.
Place a trivet inside the pressure cooker and add 2 cups water. Lower the heatproof dish into the pressure cooker using a sling and lock the pressure cooker lid into place. Set to low pressure (1). Bring up to pressure and maintain pressure for 10 -12 minutes. Release pressure using the quick release method and test the egg has set and the potatoes are tender. If not return to the pressure cooker to heat and bring up to pressure again and cook for a further few minutes.
Serve cut into wedges either warm or cool.
· This recipe was tested using a 20cm soufflé dish
Serves 4 as a light meal