Spanish Tortilla
A classic Spanish potato and egg tortilla, perfect for breakfast, brunch, or as an appetizer.
⏱️ Prep: 15 min🍳 Cook: 13 min
Ingredients
| 1.5 pound | 680 g | Yukon Gold potatoes, peeled, thinly sliced in 1/4-inch rounds |
| 1 | onion, peeled, sliced 1/4-inch thick | |
| 0.5 cup | 120 ml | water |
| 0.25 cup | 60 ml | extra virgin olive oil |
| 1.5 tsp | 7.5 ml | kosher salt, divided |
| 8 | large eggs | |
| 0.5 tsp | 2.5 ml | ground black pepper |
Instructions
Prep Time: 15 minutes. Cook Time: 13 minutes. Servings: 6-8.
Approx. pressure build: 8 minutes. Pressure release: quick.
- Combine potatoes, onion, water, oil, and 1/2 teaspoon salt in pot.
- Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 1 minute, and select START/STOP to begin.
- When pressure cooking is complete, quick release the pressure by turning the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
- Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Cook, without stirring, to evaporate liquid and begin browning, about 5 minutes.
- Meanwhile, in a large bowl, whisk together eggs, remaining 1 teaspoon salt, and pepper until frothy.
- After 5 minutes, select START/STOP to turn off SEAR/SAUTÉ. Add egg mixture to pot.
- Select BAKE/ROAST, set temperature to 400°F, and set time to 7 minutes. Select START/STOP to begin.
- Cooking is complete when eggs are set and release easily from the side of the pot. Place a large plate upside down over the pot and, using oven mitts or a dish towel, remove pot with plate on top. Invert pot and tortilla onto the plate. Remove pot, set another large plate on top of the tortilla, and invert it right-side up. Remove top plate. Let tortilla sit for 3 minutes, then slice into wedges and serve.
A tip from the Ninja® Kitchen Team: For evenly sliced potatoes, use a mandoline slicer on the 1/4-inch setting. This dish is perfect for breakfast, brunch, or even as an appetizer. Serve it with garlic aioli or sriracha mayo for dipping.