“Technical draw”. The jury of Spanish Potato Tortilla Championshipwhich was held today during the IV edition of the Alicante Gastronomic fair, did not know which proposal to stay with among those presented by Alberto G. Ponte and Ana M. Suárez, from the Meson O Pot (Betanzos, A Coruña), and the one prepared by Carlos Olabuenaga, from Tizona Restaurant (Logrono).
Both potato omelettes have prevailed among the eleven previously selected among specialists from all over Spain, surpassing such emblematic houses as the Cañadío Restaurant (Santander), the Pedraza Tavern (Madrid) or the Antonio Bar (San Sebastián).
The chefs have had 75 minutes to prepare their tortillas in front of the jury and have used the ingredients that characterize their respective recipes. The only requirement: that the dishes carry eggs and potatoes.
The contest, created by the gastronomic critic Rafael García Santos, celebrated its XV edition today, with a luxury jury made up of chefs Quique DacostaCarme Ruscalleda, Kiko Moya and Fran Martínez, the ham producer José Gómez “Joselito”, the journalist Pepa Fernández and the pastry chef Jacob Torreblanca.
Alicante Gastronómica has opted for the continuity of this accredited championship following in the footsteps of its successful fourteen previous editions held within the programming of lomejordelagastronomia.com, first in San Sebastián and later in Alicante, and which Alicante Gastronómica recovered in 2021.
Tribute to the Galician José Manuel Crespo “Crispi”
On the occasion of the celebration of the Spanish Potato Tortilla Championship, tribute was paid to the Galician chef Jose Manuel Crespo ‘Crispi’from El Manjar (A Coruña), winner of the first edition of the contest, held in 1999, in San Sebastián.
Tapa turns tortillas for potato omelette in the pan. Perfect for flipping tortilla chips. 29cm diameter potato tortilla wraps. Tortilla flippers. (ROSE)
Rafael García Santos explained that Crispi has the merit of “having obtained a 9/10 between 2000 and 2015, a rating that until now only its tortilla has deserved”. Likewise, he has underlined that his Betanzos tortilla marks “a before and after of his evolutionary recipe, which led to a substantial qualitative change creating what we have called the Betanzos High School. In addition, Crispi, a native of Betanzos, has been the continuator of a transcendental saga in the way of understanding this dish, of which an entire town has made its flag based on the formula and his family’s restaurant, La Casilla”.
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