Ingredients
1 tablespoon olive oil1 medium Yukon Gold potato, peeled and sliced1 small onion, thinly sliced1 cup water12 large eggs1 teaspoon hot pepper sauce1/2 teaspoon salt1/4 teaspoon pepper8 ounces sliced deli ham, chopped1/2 cup chopped green pepper1 cup shredded cheddar cheese, divided
Preparation
Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; then heat oil. Add potato and onion; cook and stir 4-6 minutes or until potato is lightly browned. Press cancel, Transfer to a greased 6- or 7-in. souffle or round baking dish (1 1/2-qt.). Wipe pressure cooker clean; pour in water.
In a large bowl, whisk eggs, pepper sauce, salt and pepper; stir in ham, green pepper and 1/2 cup cheese. Pour over potato mixture. Top with remaining cheese. Cover baking dish with foil and place on a trivet with handles; lower into pressure cooker. Lock lid; close pressure-release valve.
Adjust to pressure-cook on high for 35 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure.
