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

Makes6 servings
Prep Time5 minutes
Cook Time45 minutes

Ingredients
Directions

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

STEP 1

In a 10-inch nonstick skillet, heat 2 tablespoons of the olive oil over medium heat.

STEP 2

Add the sliced potatoes and stir to coat them, then stir in the onion. Reduce the heat to medium-low and cover the pan for 10 to 15 minutes, or until the potatoes are tender.

STEP 3

Remove the skillet from the heat and transfer the potatoes and onion to a bowl to cool slightly.

STEP 4

In a large bowl, whisk the eggs and salt, then fold in the potato and onion mixture.

STEP 5

Wipe out the skillet, then add the remaining tablespoon of oil. Spread the oil around the skillet and up the sides, then add the egg mixture.

STEP 6

Place the skillet over medium-high heat for about two minutes to reheat, then reduce the heat to low and cover.

STEP 7

Every five minutes or so, run a rubber spatula along the edge of the skillet to keep the eggs from sticking. Continue cooking until the eggs are nearly set, up to 20 minutes total.

STEP 8

Slide the tortilla out of the skillet onto a cutting board or rimless sheet pan, then hold the skillet, inverted, over the tortilla.

STEP 9

Holding the board from underneath with your other hand, quickly flip the tortilla in one fluid motion back into the skillet, uncooked side down. Place back on the heat for about four minutes, just to finish cooking the eggs. (Alternatively, place the pan under a preheated broiler until the top of the tortilla is cooked through.)

STEP 10

Transfer the tortilla back to the cutting board to cool slightly. Slice and serve with hot sauce and scallions, if desired.

Nutritional information