Tortilla De Patatas

Here’s your chance to master one of Spain’s classic tapas: tortilla española. The key is to leave the eggs slightly undercooked; that’s what gives this a custardy (not bouncy) texture.

2 lb. Yukon Gold potatoes (6 to 8), peeled, cut into ¼” slices with mandoline

2 teaspoon kosher salt plus more for seasoning

Freshly ground black pepper

2 cups olive oil

1 medium onion, chopped

10 large eggs, beaten to blend with salt and pepper

Note: Ingredients may have been altered from the original.

Directions at bonappetit.com

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