📝 About This Recipe
Transport your kitchen to the heart of Madrid with this ingenious adaptation of the classic Spanish Tortilla. Traditionally a labor of love involving careful frying, the Instant Pot transforms the potatoes and onions into a buttery, melt-in-your-mouth confit without the constant monitoring. This dish celebrates the humble harmony of olive oil, eggs, and salt, resulting in a thick, custard-like omelet that is just as delicious served warm as it is at room temperature.
🥗 Ingredients
The Potato Base
- 1.5 pounds Yukon Gold Potatoes (peeled and sliced into 1/8-inch thick rounds)
- 1 large Yellow Onion (halved and thinly sliced into half-moons)
- 1/2 cup Extra Virgin Olive Oil (high quality Spanish oil recommended)
- 1.5 teaspoons Kosher Salt (divided)
- 1 cup Water (for the bottom of the pressure cooker)
The Egg Mixture
- 6 pieces Large Eggs (at room temperature)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Baking Powder (optional, for extra fluffiness)
Garnish and Serving
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 pinch Flaky Sea Salt (for finishing)
- 1 loaf Crusty Baguette (for serving)
👨🍳 Instructions
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1
In a 7-inch round cake pan (or a heat-proof dish that fits inside your pressure cooker), toss the sliced potatoes and onions with the olive oil and 1 teaspoon of kosher salt until every slice is well-coated.
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2
Cover the cake pan tightly with aluminum foil to prevent excess moisture from entering the potato mixture.
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3
Pour 1 cup of water into the inner pot of your Instant Pot and place a steam rack (trivet) at the bottom.
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4
Carefully lower the covered cake pan onto the trivet. Secure the lid, set the valve to 'Sealing', and cook on High Pressure for 12 minutes.
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5
While the potatoes cook, crack the eggs into a large mixing bowl. Add the remaining 1/2 teaspoon of salt, black pepper, and baking powder. Whisk vigorously until the eggs are uniform in color and slightly frothy.
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6
When the pressure cooker timer finishes, perform a Quick Release of the steam. Carefully remove the cake pan and discard the foil.
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7
Using a slotted spoon, transfer the hot potatoes and onions into the bowl with the beaten eggs. Do not discard the oil in the pan! Let the potatoes sit in the egg mixture for 5 minutes; this allows the starches to thicken the eggs slightly.
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8
Drain the water from the Instant Pot liner and wipe it dry. Select the 'Sauté' function on the medium setting.
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9
Add 2 tablespoons of the reserved potato-infused olive oil back into the inner pot. Once the oil is shimmering, pour the egg and potato mixture into the pot, spreading the potatoes evenly with a spatula.
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10
Cook for 2-3 minutes without stirring, just until the edges are set and the bottom is golden brown. Since the potatoes are already cooked, we are only setting the shape.
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11
If you prefer a traditional finish, place a large flat plate over the inner pot, flip the tortilla onto the plate, and slide it back into the pot to brown the other side for 1-2 minutes.
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12
Turn off the heat and slide the tortilla onto a clean cutting board or serving platter. Let it rest for at least 10 minutes before slicing.
💡 Chef's Tips
Use Yukon Gold potatoes because their waxy texture holds its shape better than starchy Russets. Don't skimp on the olive oil; it is a primary flavor component of the dish, not just a cooking medium. Ensure your potato slices are uniform in thickness so they cook evenly during the pressure phase. If the center still feels too soft after browning, you can pop the inner pot under a kitchen broiler for 60 seconds to set the top. Letting the tortilla rest is crucial; it allows the juices to redistribute and the structure to firm up for perfect wedges.
🍽️ Serving Suggestions
Serve at room temperature with a side of garlicky Aioli for a truly authentic tapas experience. Pair with a glass of chilled Spanish Albariño or a crisp dry Rosé. Accompany with a simple salad of arugula, shaved Manchego cheese, and a lemon vinaigrette. Slice into small cubes, skewer with a toothpick and an olive, and serve as a party appetizer. Stuff a wedge into a split baguette for a classic 'Bocadillo de Tortilla' lunch.