Ten chefs will compete to make the best Spanish omelette in Alicante Gastronomica

Ten chefs will compete to make the best Spanish omelette in Alicante Gastronomica

Ten chefs will compete to make the best Spanish omelette in Alicante Gastronomica

Gastronomic Alicante will host the XIV Spanish Spanish Tortilla Championship Tescoma Trophy, a contest created by the gastronomic critic Rafael Garcia Santos that the Alicante gastronomy fair recovers after the last edition that was held in 2011, also in Alicante, within the framework of the Lomejordelagastronomia.com Congress.

The appointment with the ‘Ace of Coins’ of Spanish cuisine, as García Santos likes to define the potato omelette, will be the main dish of the first day of the fair, on September 24, at 5:00 p.m., when 10 restaurateurs from nine autonomous communities will be submitted to the criteria of a jury headed by the San Sebastian critic himself and made up of such figures as Quique Dacosta (3 Michelin stars), Kiko Moya de L´Escaleta (2 Michelin stars), Fran Martínez de ‘Maralba’ (2 Michelin stars), the pastry chef Paco Torreblanca, José Gómez ‘Joselito’, Pepa Fernández (RNE) and José Ribagorda (T5).

The participants are a total of 10 restaurateurs from as many provinces (Only the Valencian Community has two representatives) who have been previously selected by the jury. They are Alberto García Ponte, from Mesón O Pote (Betanzos, A Coruña) and the last winner of the Championship; Ciri González González, from La Encina Restaurant (Palencia) and winner in three editions; Alberto García García, from the Cafeteria Bar Sylkar (Madrid); José Luis Valerio Bugallo, from the Belatz Gorri Tavern (Orduña, Vizcaya); Román Marugal Arias, from the Tortillería La Concordia (Logroño); Teresa Monteoliva and Pedro José Román, from Cañadío (Santander); José Antonio Iranzo and Pol Ballester, from the Crac Restaurant (Zaragoza); Javier Cadario and Antonio Reyes, from Cucú Gastrobar (Murcia); Nerea Sesma and Ángela Yohana Landazuri, from Lorea (Alicante); and Paz Corral Olmo, from the Pizcueta 14 Cafeteria (Valencia).

The competitors they will have one hour to make their tortillas in front of the jury and, for this, they will use the ingredients that they consider best and with which their tortillas are characterized and recognized.

In the same way as in previous editions and in order for each participant to make the omelette as in their own establishment, they will bring all the ingredients with them, while the utensils will be provided by Tescoma according to the chefs’ preferences.

Each one of them will have to elaborate around 6-8 servings destined to the tasting on the part of the jury, as well as to the presentation to the public and the photographic reproduction of the same.

The potato omelette, protagonist in Gastronomic Alicante

Alicante Gastronómica has opted for the continuity of this accredited championship following in the wake of its thirteen successful previous editions held within the programming of lomejordelagastronomia.com, first in San Sebastián and later in Alicante, and for this reason it will occupy a leading place in the program of Fair activities, “how a dish as ours as the potato omelette deserves, which has become a hallmark of our country,” explained the president of the contest, Carlos Baño.

Carlos Baño thanked García Santos for his commitment to Alicante Gastronomy and to the gastronomy and products of our land: “This land and our gastronomy owes a lot to this revolutionary genius who knew how to put the kitchen at the highest peak. Spanish cooks. From the Michelin star restaurants, to the bars, to the wineries, to the best product, and of course, to the most popular dishes such as the potato omelette ”.

It should be noted that the participants in the championship will offer, during the days of Saturday and Sunday, their preparations to the public in the space called “The best tortillas in Spain.”

Tribute to Ciri González

Likewise, the Palencia chef Ciri González, who will add her fourteenth participation in the championship – making it full by having attended the fourteen editions – will receive an emotional tribute. Ciri González has won three times in the prestigious contest created by Rafael Garcia Santos, which has earned him the nickname of Queen of the Potato Omelette.

Ciri González has ranked her tortillas as the best in Spain as the winner of the II, IV and X Spanish Spanish Tortilla Championship – record of victories – held at the lomejordelagastronomia.com congresses, and has become a reference in Spanish cuisine and of this singular dish.

Rafael García Santos, promoter of the Championship and lomejordelagastronomia.com, has ensured that the recognition of Ciri González’s career comes “for having participated in the fourteen editions and for being recognized, by critics and gourmets, as a number one in the field For this reason, we want to pay tribute to this stew from Palencia who has shown to possess a proverbial gift for making a difference in simplicity ”.

Alicante Gastronomic

Alicante Gastronómica, heir to lomejordelagastronomia.com, returns after the stoppage forced by the pandemic and will reunite 30 Michelin Stars and 50 Repsol Suns, as well as chefs, sommeliers and catering professionals from all over the Valencian Community. It will have more than 250 exhibitors, a hundred more than in the previous edition, and for four days it will host lectures and gastronomic workshops, tapas tastings, tasting rooms and contests, as well as direct marketing of products to the public in a facility that doubles its surface, going from 15,000 m2 to 36,000 m2 distributed in two pavilions.

It is the most important experiential gastronomic fair in Spain aimed at the final public. An open event, which transcends the traditional concept of a professional fair, and whose main objective is to bring haute cuisine to the public, as well as producers and its products, traditions and hospitality of our Community. It is a way of creating a destination for all audiences, transmitting the excellence of our gastronomy, the products of our land and our cooks.


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