[Trending News] What will be the next success of Martinuca? Three new tortillas throw

After insisting for years and finding the most appropriate product for this domestic totem, Pelayo Llavona has achieved, making homeland, putting an Asturian sausage in the catalog of the most successful tortillas in the citywhich are not those of La Ancha Group (Gabino tortillas) or those of Cañadío Group (from maruca to the first) or those of Casa Dani. The chef has found the perfect balance to launch the version that presents the most credentials to be the next bestseller of the brand after the traditional option (and its spicy sausage croquettes who are the best dance partner in their tortillas). The bad thing is that it will only be in a letter for a few months, unless the demand is overwhelming. A reels of María Pombopartner in this adventure, it will have a lot to do. Or how do you find out Eva Longoria…

Yes, we talk about The martinUawhich is about to release three new flavors to your Galician Eco Potato, Camperos Eggs and Aove. They will be ephemeral (because in the house they already have three others on the take -off track for the summer) and the starting pistol will give this week taking advantage of the World Potato Tortilla Day (March 9). Warned you are. Sunday start. In all its platforms and formats.

Of Glovo and his own website to the locals in Chueca or the San Leopoldo Market. Of a sandwich that is not shared to the size that you want (according to those who sign up to eat at home). “From the beginning, our purpose has been, and it continues to be, to turn the Spanish omelette into an international legacy. Martinuca is only the vehicle to be able to achieve it. The tortilla is more than a dish, it is a symbol of union, culture and authenticity,” says Víctor Naranjo, co -founder and CEO.

The new flavors of the Martinuca omelette

As other versions came before (from Sobrasada, Butifarra …), from this Sunday the letter of those who want to steal ground to the pizza and the hamburger Add three new creations. You will tell us what your favorite is. But the idea is always the same. That the new ingredients do not reduce the prominence to the classical base but that they share a plane, that they add new nuances without masking the original flavor. And respect the temporality of the product.
Thus they arrive with foie (Elegance, character and fineness, the gourmet and the recipe to which they turned more), another with Asturian chorizo (smoked taste and slight intensity) and The Cantabrian (Bonito de Escabeche crowned cream with a delicate tortilla veil).

Martinuca in Madrid: 4000 tortillas a week

New stores will come, both in the capital and outside (from Barcelona to Valencia) and a key alliance with one of the most important supermarkets in Spain but at the same time the brand, which in summer will turn four years, also want to stretch the 'tortilla' moment until well entered the night in combos of cocktail and skewer. Breakfasts, meals and arise in the afternoon already have them very very shot with this mixture of authenticity and closeness that has already passed all cotton tests.

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