Catalan Tortilla

I first learned this take on the Spanish tortilla from my friend Isabel in Catalonia, who taught me that some tortilla purists believe that even adding onions is too much. You can serve yours with hot sauce and green onions for a bit of acid and brightness. – Robin Asbell
Ingredients
- 3 tbs. extra-virgin olive oil, divided
- 1 lb. Yukon gold potatoes, thinly sliced
- 1 medium onion, chopped
- 6 large organic, pasture-raised eggs
- ½ tsp. sea salt
- Hot sauce, optional
- Sliced green onions, optiona
Directions
Photography by: Terry Brennen; Food Stylist: Betsy Nelson
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