April 2, 2018 / Lyn Jones / 0 Comments
serves 4-6
2 Tab olive oil
3 chorizo, thinly sliced
2 small spanish onions cut into wedges
2 large potatoes (about 300g), peeled & thinly sliced
2/3 cup roasted capsicum (about 150g), roughly chopped
10 x 59g eggs, lightly beaten
1/3 cup cream
1/3 cup marinated fetta
chopped parsley, to serve
Heat 2 tsp of the oil in a non-stick frypan over medium heat: cook chorizo and onion until lightly golden. Remove from pan.
In same pan, add a little more oil: cook potatoes in batches until nearly cooked through, turning during cooking. Set potatoes aside.
Return all to pan with the capsicum. Pour over combined eggs & cream, season with s/p.
Reduce heat to low, and cook the frittata for 5-6 mins. Crumble fetta over the top and place under grill to cook until just set. Cut frittata into wedges, sprinkle with parsley.
April 2, 2018 / Lyn Jones / 0 Comments
6 rashers bacon, diced
4 medium sized potatoes, peeled & sliced
1 onion, thinly sliced
2 tsp salt (??)
2 Tab chopped parsley
1/4 tsp pepper
1 tsp mustard (powder or mixed?)
1/3 cup vinegar
2 Tab water
Heat pc and brown bacon. Pour off excess drippings.
Add potatoes and onions to the cooker.
Combine salt, parsley, pepper, mustard, vinegar & water. Pour into pan and mix well.
Cover and bring to pressure. When regulator starts a steady rocking motion … lower to the heat to just maintain it, and begin counting 5 minutes pressure cooking time. When time is up, open the pressure cooker with the Normal release – release pressure through the valve.
Another version is very helpful at https://www.hippressurecooking.com/how-i-do-it-italian-potato-salad-insalata-di-patate/
Another Idea from Pin Interest –
MAKING QUICK POTATO SALAD IN AN INSTANT POT
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this Quick Potato Salad!
Old fashioned potato salad is a summer favorite at picnics and barbecues. My mom always made a big bowl of potato salad for family get togethers in the summer. I use to dread making potato salad, but making potato salad in the pressure cooker is quick and easy.
Instead of cooking the eggs and potatoes separately, I just nestle the eggs in between peeled and diced potatoes. After steaming them for four minutes on high in the pressure cooker, the potatoes are tender and the eggs are perfectly cooked. Mix in mayo, slice eggs, sprinkle with paprika.
