Overview

• Chef Alejandro Oliveira’s winning tortilla used Monalisa potatoes, 12 eggs plus about three yolks, and no onion, stressing the quality of eggs, potatoes, oil and salt.
• La Teulada of Elche, led by Celia Clara Correia, finished second with a very creamy, onion-free tortilla made with Kennebec potatoes.
• Cañadío of Santander took third for Pedro José Román’s bar-style, melty tortilla with well-fried potato and plenty of onion, adding to prior titles in 2021 and 2023.
• A jury chaired by Rafael García Santos and featuring figures such as José Gómez “Joselito,” Paco Torreblanca, Kiko Moya, Carme Ruscalleda, Fran Martínez and Alberto Ferruz assessed about 20 regional contestants.
• Biscayan contenders Tortillería 5 Estrellas (Basauri), Txintxirri (Bilbao) and El Atrio (Getxo) were cited as near-podium finishers.