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Sun-Dried Tomato Chorizo Tortilla

Pressure Cooker Chorizo & Sun-Dried Tomato Tortilla

Prep Time30 mins
Cook Time45 mins
Course: Lunch
Cuisine: Tex-Mex
Calories: 455kcal
Author: Rosie

Ingredients

  • 3 medium potatoes
  • 2 tablespoons olive oil
  • 1 lare onion
  • 2 cloves garlic
  • 8 oz chorizo sliced
  • 2 medium zucchini
  • 1/4 cup semi or sun-dried tomatoes
  • 10 eggs
  • 1 cup grated cheddar
  • 1 tablespoon balsamic vinegar
  • 1/4 cup shave parmesan cheese
  •  

Instructions

  • Peel potatoes and cut into 1/4in (5mm) slices
  • Place in the instant pot with enough water and season with salt and set to sauté and bring to the boils and cook 3/4 or until just soft enough to pierce with a fork - turn off the instant pot
  • Drain the water and place the potatoes on a tray to cool (pat off any excess water with a paper towel
  • Now dry the pressure cooker bowl and add half the olive oil. Then turn onto sauté again and cook the onion, garlic, and chorizo stirring for about 5 minutes until the onion goes clear and a bit soft. 
  • Lightly grease the cake tin and line the base and sides with baking paper
  • Stir in the tomatoes and zucchini (we squeezed the water out by hand fist on the zucchini - season to taste with salt and pepper - Cook about 3-5 minutes
  • Now Spread the base with potato and little cheese. Then add the Chorizo lay and finally the vegetable layer and then topping with cheese.
  • Pour in your egg mixture and tap and lightly bang the tin to ensure that the egg mixture gets fully inside.
  • Wrap the tin completely in tin foil.  Also, fold two lengths of foil to make a sling ( see our carrot cake instructions for how to do this in a pressure cooker)
  • Place the trivet in the bowl and put approximately 2 cups of water to also come to the trivet but not quite.
  • Lower the wrapped tin into the pressure cooker and cook on high pressure for 45 minutes.  Release the pressure using quick release and take care fo the steam.
  • Dress the Tortilla Pie as you like - we dress it with red pepper and a little cheese.

Nutrition

Calories: 455kcal