Gaby Makes Tortilla de Papas | From the Test Kitchen | Bon Appétit


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

Beat eggs, pepper, and 1 tsp. salt in a large bowl; set aside.

Pat potatoes dry with a clean towel. Heat oil in a large nonstick skillet over medium-high. Cook potatoes, turning occasionally, until tender, 8–10 minutes (you can cover the skillet in the beginning; the potatoes should be white, not brown). Add onions in batches and cook, stirring occasionally, until softened, 4–6 minutes. Using a slotted spoon, transfer potato mixture to a rimmed baking sheet and let cool slightly. Strain oil into a heatproof bowl. Wipe out skillet.

Beat eggs again until frothy. Add potato mixture to eggs; season with 1 tsp. salt. Heat ¼ cup reserved oil in same skillet over medium-high (chill remaining oil and reserve for another use). Add egg mixture, arranging potatoes to submerge. Reduce heat to medium and continue to cook, making sure potatoes are submerged but mostly undisturbed, until eggs are almost set and top is still slightly runny, 15–20 minutes.

Invert tortilla onto a large plate, then slide back into skillet browned side up. Cook over medium heat until golden on the bottom and cooked through, about 5 minutes more.

Cut into wedges. Serve warm or at room temperature.

*Do Ahead:* Tortilla can be made 2 hours ahead. Let stand at room temperature.

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Gaby Makes Tortilla de Papas | From the Test Kitchen | Bon Appétit


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  1. There's nothing that I love more than seeing Gaby cutting the potato and onion just like I do <3. Little tip: if you want your tortilla to be more fluffy and not so runny, beat the egg whites first (not too much) and then add the yolks, it will give more sponginess to the tortilla!

  2. Gaby, you definitely inspired me to make this! We added some cilantro to ours ( also cut the recipe in half) and it turned out amazing!! Thank you for such a quirky and easy to follow recipe video!


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