Pressure Cooker Denver Omelet Frittata

• 1 tablespoon olive oil
• 1 medium Yukon Gold potato, peeled and sliced
• 1 small onion, thinly sliced
• 1 cup water
• 12 large eggs
• 1 teaspoon hot pepper sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 ounces sliced deli ham, chopped
• 1/2 cup chopped green pepper
• 1 cup shredded cheddar cheese, divided

1. Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; then heat oil. Add potato and onion; cook and stir 4-6 minutes or until potato is lightly browned. Transfer to a greased 6- or 7-in. souffle or round baking dish (1 1/2-qt.). Wipe pressure cooker clean; pour in water.
2. 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; make sure vent is closed.
3. Select manual setting; adjust pressure to high and set time for 35 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's instructions.

olive oil, potato, onion, water, eggs, hot pepper, salt, pepper, deli ham, green pepper, cheddar cheese

Taken from www.tasteofhome.com/recipes/pressure-cooker-denver-omelet-frittata/ (may not work)