Spanish omelette - Waterless cook
Experience the best breakfast ever with this delicious Pressure Cooker Spanish Omelette. Made with a medley of fresh vegetables and delicately seasoned with a blend of Spanish herbs and spices, this omelette is cooked to perfection in a pressure cooker, resulting in a fluffy and perfectly cooked dish. Served with a side of your choice, this dish is a perfect breakfast or brunch option.
6 Cherry tomatoes, sliced into pieces
- 1 Onion
- 1 Red bell pepper
- 1 Potato
- 1 clove Garlic
- 1 cup Vegetable broth
- 0.5 cup Mozzarella cheese (shredded)
- 5 tbsp Milk
- 1 tbsp Butter
Salt and pepper, to taste
To get started, you'll need:
From the main menu, select ‘Manual Cook’ and then choose ‘Sear/Satue’. Set the heat level to level 3.
Place the butter in the pressure cooker and turn the heat to medium-high. Once the butter is melted, add the diced onions, red bell pepper, and garlic. Sauté for about 2-3 minutes until the vegetables are slightly softened.
Add the diced potatoes to the pressure cooker and continue to sauté for another 2-3 minutes.
While the potatoes are cooking, beat the eggs in a separate bowl with the milk and a pinch of salt and pepper.
When the potatoes are finished cooking, pour the egg mixture inside along with the cherry tomatos and stir to combine
From the main menu, select 'Auto Cook' and select 'Spanish Omelette’ from the recipe presets. Press 'Ok' to start.
Securely attach lid and set the pressure release valve to 'VENT' Press 'Ok' to start.
Once cook time has finished, Confirm that all steam has released from the valve before opening the lid.
Use a spatula to gently loosen the omelette from the sides of the pressure cooker and slide it out onto a serving plate. Add the mozzerella cheese on top of it and serve the omelette warm, garnished with a sprinkle of salt and pepper if desired. Enjoy!