The potato and onion tortilla in the multicooker, the famous TORTILLA DE PATATAS, a Spanish specialty cooked in the multicooker instead of the oven.
The potato and onion tortilla is perfect to serve as an appetizer or as a main dish, great both hot and at room temperature.
For this recipe, we used the programmable pot from Cecotec GM model H DELUX, a pot with a capacity of 6 liters, non-stick basket, flip cover, 16 menus, a true kitchen ally.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4/6 people
- Cooking methods: Instant pot
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Potato and Onion Tortilla in the Multicooker:
- 2.2 lbs potatoes
- 7 oz golden onions
- 6 medium eggs (at room temperature)
- 1/2 cup extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools for the Potato and Onion Tortilla in the Multicooker:
- 1 multicooker
- 1 lid
- 1 bowl
Steps for Preparing and Cooking the Potato and Onion Tortilla:
Peel the potatoes, wash and dry them well, then cut them in half lengthwise and slice them thinly.
Peel the onions and cut them in half then slice them thinly, in some videos of this recipe made in Spain they finely chop the onions.
Turn on the electric pressure cooker, set it to the sauté menu for 7 minutes, add the oil and when hot, add the onions, cook for about 2 minutes, stirring often, then add the potatoes, salt, and cook for another 5 minutes, add half a cup of warm water and stir well.
Close the lid, valve open, turbo menu at 266°F for 10 minutes.
While the vegetables cook, in a bowl, place the eggs, salt, and pepper and beat them well.
Turn off the pot and remove the potatoes and onions, let them cool slightly, then add them to the beaten eggs, mix well to obtain a homogeneous mixture, while mixing, slightly mash the potatoes.
Put a drizzle of oil in the pot basket, brush it over the entire base and turn on the pot with the sauté menu, when the extra virgin olive oil is hot, add the prepared mixture, level it well.
Set the OVEN menu and cook for 10 minutes at 320°F with the valve open, after this time put the oven lid for about 12 minutes at 392°F, until golden.
If you don’t have the oven lid, increase the cooking times by 10/12 minutes from 10 to 20 minutes.
The lid is used to cook the upper part of your preparations and give the golden effect like that obtained with oven cooking.
