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On August 2, in the Plaza de la Virgen Blanca, in the Alavesa city of Vitoria -Gasteiz the great feat of making the world’s largest potato omelette was accomplished.
The judges of the book Guinness of Records, they will certify this masterpiece that brought together thousands of visitors as the star act of the celebration of their “Gastronomic Capital 2014”
Exactly at 14:30 p.m., before lunchtime… the tortilla, five meters in diameter and weighing 1.500 kilograms, finished curdling. And we can talk about a ton and a half of aperitif …
The preparations
Two days of intense tests have found the ideal process for cooking it.
The team of cooks, led by the Chef Senén Gonzalez, and its 12 fantastic collaborators, have managed to leave in 7 centimeters thick, the 16.000 potatoes, 800 kg of eggs, 150 liters of oil, 10 kilos of salt and 25 kilos of onions used.
One of the key points of the great elaboration has been the “frying pan used”, in the words of the chef himself, “it has been a work of engineering“. Being able to cook the tortilla on both sides without turning it over.
For its perfect cooking, everything was heated by means of a system of upper and lower resistances, and with probes the temperature could be controlled to prevent it from being done more on one side than on the other …
The technology again appears on the scene, since thanks to an attached screen, the entire process could be controlled electronically.
The elaboration.
Under strict food safety measures, all the previous processes of blending and cutting the ingredients have been carried out, keeping them at a controlled temperature and transported refrigerated from the chef’s kitchens where everything had previously been pre-prepared to the place of culmination in the outdoor kitchen enabled in the center of the city.
The heating process has also been generated by electric current, with a provisional connection of 125.000 watts, but minimizing the emission of CO2 into the atmosphere through the use of “clean” energy, honoring the seal of “green capital” that the city boasts.
The solidarity action has also been present, when those attending the event donate a symbolic amount voluntarily to be able to taste it, and the end of this collection will go to the Alava Food Bank.
The cinema was also present at the event and for the record not only in the book but also on screens around the world, the director Vasco Juanma Bajo Ulloa, has introduced in the film “El Rey Gitano”, a scene during the elaboration.
Its protagonists wait in line, at the final moment to be able to test it, thus Karra Elejalde and Manuel Manquiña, will be as detectives, a role that they develop in the film, in the eyes of all, the assistants, moviegoers and everyone who has not been able to be in such a gastronomic record.