TIP:For evenly sliced potatoes, use a mandolin 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.
Combine potatoes, onion, water, oil, and 1/2 teaspoon salt in pot.
Step 2
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.
Step 3
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.
Step 4
Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Cook, without stirring, to evaporate liquid and begin browning, about 5 minutes.
Step 5
Meanwhile, in a large bowl, whisk together eggs, remaining 1 teaspoon salt, and pepper until frothy.
Step 6
After 5 minutes, select START/STOP to turn off SEAR/SAUTÉ. Add egg mixture to pot.
Step 7
Select BAKE/ROAST, set temperature to 400°F, and set time to 7 minutes. Select START/STOP to begin.
Step 8
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.
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.
680g
Yukon Gold potatoes, peeled, thinly sliced in 1/4-inch rounds
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.
680g
Yukon Gold potatoes, peeled, thinly sliced in 1/4-inch rounds
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.
680g
Yukon Gold potatoes, peeled, thinly sliced in 1/4-inch rounds
