“Roasted” Potatoes & a 10-Minute Spanish Omelet

10 Minute Frittata

Last night I prepared roasted fingerling potatoes as a side dish using my Aroma Pressure Cooker. The potatoes were crispy on the outside and creamy on the inside. And shh… we’ll keep the pressure cooker secret between us because nobody was able to tell they weren’t oven roasted. I added garlic cloves and fresh thyme and in 15 minutes I was rewarded with a great side dish.

More than likely triggered by the site of last night’s potatoes leftover in the fridge, I woke up this morning craving a Spanish omelet. A little odd I know, but once you’ve tasted that mixture of crunchy potatoes, eggs and Mediterranean flavor, you’ll know what I mean. I can’t help loving reinvented leftovers that turn into an entirely new meal. It’s kind of like getting a 2-for-1 deal from your favorite store.

“Roasted” Potatoes

1 lb fingerling or other small potatoes
3 tbsp olive oil
1 tbsp butter
2 sprigs of fresh thyme
6-10 garlic cloves, unpeeled
1/4 cup vegetable broth

Set your pressure cooker to Brown for 10 minutes, add the butter and oil. Brown potatoes, garlic and thyme.

Add the broth, close the lid and set to cook on High Pressure for 5 minutes.

Release pressure, open the lid and remove the thyme sprigs. Squeeze the warm soft flesh from the garlic peels and mix with the potatoes and serve.


10-Minute Spanish Omelet

5 “roasted” potatoes, sliced
2 slices of deli turkey, chopped
4 eggs, beaten
1 tbsp olive oil
salt and pepper to taste

Set your Aroma Rice Cooker to Sauté-Then-Simmer™ and add the oil. Arrange potatoes on the bottom of the pot and sprinkle turkey on top. Let brown for 5 minutes.

Add the eggs, salt and pepper. Close the lid until eggs are set, about 5 minutes.

Invert onto a plate and enjoy.


Over to You
What’s your version of an omelet? Share and inspire us!

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