Ingredients (serves 4):

  • 3 Yukon Gold Potatoes 
  • 6 eggs
  • 1 medium (yellow or white) onion
  • Don Anecio Sea Salt to taste
  • Don Anecio Extra Virgin Olive Oil (a generous amount)


  1. Peel the potatoes and chop them into thin quarter-size slices.
  2. Peel and chop the onion into small cubes.
  3. Heat a large nonstick pan (10-12 at least1 ½ inches deep) with a generous amount of Don Anecio Extra Virgin Olive Oil.
  4. Add the chopped potatoes and cook over medium heat for about 5 minutes. Next add the onions and lower the heat covering it with a lid. Cook everything together for about 30 minutes, occasionally stirring the potato and the onions until they are soft and slightly golden.
  5. Take out and drain the potato and onions from Don Anecio Extra Virgin Olive Oil (save it for a later use), placing it in a separate container then adding Don Anecio Sea Salt salt to your taste.
  6. Crack the eggs into a bowl and beat them really well.
  7. Add the eggs together with the potatoes and the onion and mix everything.
  8. Let the mixture sit for a minute.
  9. In the same pan that you used before, add the Don Anecio Extra Virgin Olive Olive you saved and hit it for a minute.
  10. Once hot, pour the potato mixture into it and cook on high heat for 1 minute. Reduce heat to medium-low and cook for about 5 minutes (a bit more if you like it really well done).
  11. Then carefully flip the pan with the tortilla either with a flat lid or with a big plate. Then carefully push the tortilla back into the pan so it cooks on the other side.
  12. Let it sit for 1 more minute.
  13. Now simply turn off the heat and carefully remove your potato omelet from the pan. You can serve it warm or room temperature on a large plate, a tray or a wooden board.