Alejandro Oliveira
Chef at La Falda (Chamberí) whose Betanzos-style tortilla de patatas was crowned Spain's best in 2025.
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Alejandro Oliveira is the chef at La Falda (Chamberí) in Madrid's Ríos Rosas neighbourhood. Born in Venezuela and raised partly in A Coruña, Galicia, he makes an onion-free, Betanzos-style tortilla de patatas that won the XVI Campeonato Nacional Trofeo Tescoma, Spain's national potato-tortilla championship, at Alicante Gastronómica in 2025, a win that brought a rush of new diners to the restaurant.
Biography
Early years
Alejandro Oliveira is Venezuelan by birth and spent part of his childhood in A Coruña, Galicia.
Career
He is the chef at La Falda (Chamberí), where his onion-free, Betanzos-style tortilla de patatas won the XVI Campeonato Nacional Trofeo Tescoma, Spain's national potato-tortilla championship, at Alicante Gastronómica in 2025. The win brought a rush of new diners to the restaurant.
Philosophy
He makes his tortilla "Betanzos style," without onion, saying it reflects the tortilla he ate as a child, and emphasises ingredient quality and technique over added ingredients: Mona Lisa potatoes, sliced thin with a mandoline and deep-fried, mixed with 12 eggs plus 3 extra yolks, using Gallina de Mos eggs, an indigenous Galician breed raised in small flocks, cooked at 180°C for a homogeneous, juicy texture.
Restaurants
Accolades
- ·XVI Campeonato Nacional Trofeo Tescoma, La Falda (Chamberí) (2025)
Frequently asked
Who is the chef at La Falda in Chamberí?
Alejandro Oliveira, the Venezuelan-born chef whose Betanzos-style tortilla won Spain's national tortilla championship in 2025.
Where is La Falda (Chamberí) located?
On Calle Espronceda in Madrid's Ríos Rosas neighbourhood, in the Chamberí district, serving the award-winning tortilla.
What makes Alejandro Oliveira's tortilla distinctive?
He makes it Betanzos style, without onion, sliced thin and fried: a recipe that won the XVI Campeonato Nacional Trofeo Tescoma for Spain's best tortilla de patatas.
Where is Alejandro Oliveira from?
He's Venezuelan by birth and spent part of his childhood in A Coruña, Galicia, before moving to Madrid to cook.
What award did Alejandro Oliveira win?
It won the XVI Campeonato Nacional Trofeo Tescoma, Spain's national potato-tortilla championship, at Alicante Gastronómica in 2025.
How does Alejandro Oliveira make his award-winning tortilla?
Mona Lisa potatoes sliced thin with a mandoline, deep-fried, then mixed with hot egg, using Galician Gallina de Mos eggs, an indigenous breed close to extinction.