Guest
Join Gaby in the Bon Appétit Test Kitchen as she makes Tortilla de Papas. Salting the potatoes ahead of time draws out some of their liquid and guarantees they’re well seasoned, but skip this step if you want some of that moisture when you take a bite! Check out the recipe here: 10 large eggs Freshly ground black pepper 2 tsp. kosher salt, divided, plus more 2 lb. Yukon Gold potatoes (about 6), peeled, cut into ¼” slices 2 cups extra-virgin olive oil 1 large onion, halved, thinly sliced lengthwise
