Eclectic Recipes Pressure Cooker Tortilla Espanola | Eclectic Recipes

Pressure Cooker Tortilla Espanola

This is a sponsored post on behalf of Johnsonville.

This holiday season we’re going to spend time at our home entertaining family and friends. We almost always spend Christmas day at our house and then jet off to some snowy destination with family. But with a new little baby in our family, we’re going to enjoy a beautiful Florida Christmas, full of quality family time.

When we’re entertaining guests that are staying in back home, I love to make large breakfasts with fresh fruit, fresh bread, and fresh coffee. So I make sure to have all those things on my grocery shopping list when I go to Publix. They have everything I need from the freshest produce to fruit, plus the brands that I love.

So, I have to admit that I’m completely in love with my Instant Pot. I’ve not only been using it to pressure cook, but also to slow cook, to make rice, to make boiled eggs, and so much more. I’ve also been researching and trying all the recipes I can make in it. To my surprise, there are so many! And the Instant Pot makes them faster and way more delicious, like this delectable Tortilla Espanola!

A friend taught me how to make tortilla espanolas years ago, and I’ve been in love with them ever since. They are basically an egg and potato omelet (that’s not folded, and is instead, fried on both sides in a skillet) that you can get as creative as you like with. Unless you’re a purist, then just stick with the potato and eggs and a bit of onion.

For this Tortilla Espanola, I start with bell pepper, onion, and garlic. It gives beautiful festive color and amazing flavor.

I just sauté them in my Instant Pot with some diced potatoes and sauté until the onions are translucent and the potatoes are tender. I was taught to dice the potatoes, but you can use slices too.

Next, add the whisked eggs and milk to the baking dish with the sautéed vegetables. You can place the baking dish on the Instant pot steam rack or make a little sling with some tin foil like I did in the photo here.

Now you can get creative and see what’s in the fridge. Have some leftover spinach? How about mushrooms or fresh herbs? Anything that sounds good, will be good! This is the time to make it your own and get creative! Today, spinach sounds really good to me, so I’m going to stir in some fresh spinach with my eggs.

To make sure nothing sticks, I add all the sautéed vegetables, eggs, and milk to a parchment paper lined baking dish before adding it to the Instant Pot. Then I add a little water to the cooker, and now depending on how big your baking dish is, you can either use the Instant Pot steam rack, or make a little aluminum foil sling like I did here.

Then, just lower in the baking dish and turn the Instant Pot to high for 16-18 minutes. Then when it’s done, let the pressure release naturally and remove from the Instant Pot.

Doesn’t that look amazing?

To go along with this beautiful Tortilla Espanola, I brown up my favorite breakfast sausage, Johnsonville Vermont Maple Syrup Breakfast Sausages that are now available in the refrigerated breakfast meat section at your local Publix. They are made with real Vermont maple syrup, premium cuts of pork and never contain any artificial flavors or colors. The company has been family owned since 1945, so you can rest assured the products they create are of the highest quality and taste amazing.

My kids absolutely love Johnsonville Vermont Maple Syrup Breakfast Sausages. They are not only kid-friendly, but adults love them too! They are so delicious and make the perfect side, not only for this dish, but all your favorite breakfast holiday dishes!

When you’re serving this Tortilla Espanola for a crowd, be sure to add some fresh fruit, bread, and plenty of fresh fruit juice and hot coffee too! This is the perfect way to wake up and welcome your houseguests that will be staying with you over the holidays.

You can find Johnsonville Vermont Maple Syrup Breakfast Sausages in the refrigerated breakfast meat section at Publix. Be sure to get all your other holiday groceries and supplies at your local Publix too!

From 12/3/18-12/16/18, you can save $1 on any variety of Johnsonville Sausage products at your local Publix. You can check out the in-store coupon box or visit here for savings.

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Pressure Cooker Tortilla Espanola

Ingredients:

  • 1 (12 oz) package Johnsonville Vermont Maple Syrup Breakfast Sausages
  • 6 eggs
  • 1 large baking potato, diced
  • ¼ cup diced green and red bell peppers
  • ¼ cup diced onion
  • 1/2 teaspoon minced garlic
  • ½ cup chopped fresh spinach
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • 1 ½ cups water
  • Instant Pot steam rack or aluminum foil to make a sling to lift out baking dish from cooker
  • Baking dish lined with parchment paper that will fit in your Instant Pot on steam rack (see pics)

Directions:

Prepare Johnsonville Vermont Maple Syrup Breakfast Sausages per package instructions.

While sausage is cooking, add olive oil, diced potatoes, diced green and red bell peppers, and diced onion to your Instant Pot. Sauté until tender crisp. Add more olive oil if needed to prevent sticking. When vegetables are done, drain oil and add to baking dish.

Whisk together milk and eggs and season with salt and pepper. Pour in baking dish over sautéed vegetables. Add water to your Instant Pot. Lower baking dish into cooker and turn to manual high pressure for 16-18 minutes. Let pressure release naturally.

Serve Tortilla Espanola with browned Johnsonville Vermont Maple Syrup Breakfast Sausages.

One Response to “Pressure Cooker Tortilla Espanola”

  1. 1
    Brasserie Louis — December 12, 2018 @ 5:53 am

    Thank you for sharing such an amazing dish for this festive season. Keep posting!

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