The best potato omelette in Spain 2022 will be selected again in Alicante and will be handed by 11 chefs who will compete in the XV Spanish Potato Tortilla Championship. Tescoma Cup. Bring together more than 40 Michelin Stars and 60 Repsol Soles, the fourth of which will be held in its strongest edition to date, within the framework of the appointment, Alicante Gastronomy fair.
The fair will be held In a 36,000 square meter area at IFA from September 23 to 26 It was distributed in two pavilions to accommodate more than 250 participants. The presentations will consist of two main phases for the workshops. show dinnersas well as areas dedicated to the world of wine.
The participants of this competition, created by gastronomy critic Rafael García Santos, are chefs. Alberto G. Ponte and Ana M. Suárez of Mesón O Pote (Betanzos, A Coruna); Pedro José Roman from Cañadío Restaurant (Santander); Pepa Miranda by Casa Miranda Restaurant (Betanzos, A Coruna); Ángel and Ramón Marugal from Tortillería La Concordia (Logrono); Isabel Gesto and Ramón Rodriguez of Restaurante O Cabo (One Koruna); Carmen Carro and Santi Pedraza by Taberna Pedraza (Madrid); Paz Corral from Cafeteria Pizcueta 14 (Valencia); Ana Uli and Humberto Segura, Antonio Bar (Saint Sebastian); Carlos Quintana of Cafeteria Emar (Vitoria-Gasteiz); Javier Cadario and Antonio Reyes of Cucu Food Experience (Murcia); Y Carlos Olabuenaga of Tizona Restaurant (Logrono).
As reported by the organization, the contestants were selected from among the greatest experts in the preparation of potato omelette, after a previous process, and represent 11 bars and restaurants that are known for providing the best details on this subject in their menus. The star dish of Spanish cuisine. All must submit their creations to the criteria of a top-level jury chaired by them. Rafael Garcia Santos’s photo.The chefs will accompany Quique Dacosta, Carme Ruscheda, Kiko Moya Y Fran Martinezham maker Jose Gomez Joselitojournalist Pepa Fernandez and the pastry Jacob Torreblanca.
Competitors will have 75 minutes to make their tortillas in front of the jury, and to do so they will use the ingredients they have seen best and for which their tortillas have been characterized and recognized. As in previous versions and each participant will bring all the ingredients and their own utensils to make the tortilla as they would at their own workplace. They will also be able to use what is provided by event sponsor Tescoma. Each participant must prepare a 6-8 portion piece for jury tasting as well as presentation to the public and photographic reproduction.
Homage to José Manuel Crespo in Galician chips
On the occasion of the Spanish Potato Tortilla Championship celebrations, Galician chef José Manuel Crespo chips, From El Manjar (A Coruña), the winner of the first edition of the competition held in 1999.
Rafael García Santos, Crispi 9/10 on lomejordelagastronomia.com between 2000 and 2015, so far only rated its tortilla deserved”. Similarly, he underlined that it was “the before and after of his evolutionary description that led to a significant qualitative change that created what we call Betanzos High School.” In addition, Crispi of Betanzos is the continuation of a transcendent epic in understanding this dish, for which he made the flag of the whole town, based on his formula and his family restaurant La Casilla”.
I National Potato Tortilla Congress
Alicante Gastronómica preferred the continuity of this accredited championship, following in the footsteps of the previous fourteen successful editions, which were held first in San Sebastián and later in Alicante, as part of the program of lomejordelagastronomia.com, which Alicante Gastronómica recovered in 2021.
On this occasion, it will also take place within the framework of the 1st National Potato Tortilla Congress, which will be held this year. September 24 and 25. President of Alicante Gastronomica, Jewelry Love“By the hand of the revolutionary Rafael García Santos and as a result of the impact, success and acceptance of the Spanish Potato Tortilla Championship in the world of gastronomy, this year it has been decided to go one step further and organize a congress around everything related to a dish that can be considered a trademark of our Country” said.
Rafael García Santos underlined that the Congress “will be the central axis of the activities of the Alicante Gastronomy fair and will constitute a revolution in terms of projection, which deserves a truly Spanish elaboration, but has an international dimension”. “The aim is to create a movement like the high cuisine of its own time, to share knowledge and opinions in the name of self-development and diversity, and to encourage those who are committed to these goals day by day,” he said.
Thus, the Congress will basically be shaped around presentations, demonstrations and tastings, “because the philosophy of the Congress is precisely ‘get close, touch and taste’. Seeing them cooking, trying them out, exchanging criteria, contemplating each element and technique… knowing the universe of different wonderful potato omelettes”.
In addition to the 11 restaurateurs who participated in the XV Spanish Championship among the heroes of the Congress, José Manuel Crespo, Ciri González from Encina (Palencia) was honored as the four-time winner of the prestigious championship and the creator of one of the best potato omelettes in the country in the 2021 edition, and as the directors of two establishments who made this dish one of the hallmarks of its gastronomy offer Finally (Barcelona), 5 Door House (Pontevedra) and Canada (Madrid).