With just quality potatoes, fresh eggs and olive oil, one can prepare one of the tastiest dishes of popular Spanish cookery. With these mysterious ingredients, thirteen great professionals of modern Spanish cooking —Ferran Adrià, Andoni Luis Aduriz, Hilario Arbelaitz, Sergi Arola, Juan Mari Arzak, Martín Berasategui, Quique Dacosta, Dani García, Josean Martínez Alija, Joan Roca, Paco Roncero, Carme Ruscalleda and Pedro Subijana— offer their thoughts and unpublished alternative recipes for the preparation of this popular delicacy. Their formulas are as fun as they are succulent, and add weight to this great homage to the potato tortilla
Juan Carlos Capel is one of the best well-known gastronomical critics in Spain with more than 25 national and international awards.
In this book the reader will find new versions of this recipe, created by famous cooks like Ferran Adrià or Sergi Arola.