Cristina Reig and Álvaro Garray are a vegan couple who did not want to give up eating a good omelette. “I really like to cook and during the confinement due to covid we began to perfect our egg-free tortillas,” recalls Reig. They knew they had found the correct formula the day the grandmother of one of them did not notice that she was eating a vegetable tortilla.
This is how, in March of this year, Reig and Garray created Tortiveg. The initial idea of this couple of entrepreneurs from les Borges Blanques was to be able to serve restaurants in the Lleida area. "It was very difficult for us to make a good vegan breakfast," confesses the co-founder. But the success of its eggless omelettes has already gone beyond the lands of Ponent. "We sell to about 50 points of sale in cities such as Barcelona, Madrid, Zaragoza, Malaga or Vigo. They are bars, restaurants and also specialized shops”, explains Reig.
Despite Tortiveg's rapid growth, its founders continue to make tortillas one by one. "We produce about 300 a week," says the entrepreneur. They use potato, onion, mineral water, organic chickpea flour, extra virgin olive oil and Kala Namak salt. With the exception of salt, the rest of the ingredients are from local crops.
The founders' passion for cooking has led them not to stick with the classic version of potato with onion. "We have launched a vegan chorizo tortilla and another with green olives and the idea is to create tortillas with new flavors," Reig advances.
The success they are reaping has meant that the shared workshop in Bellaguarda where they work has outgrown them. In this sense, they aspire to be able to open their own workshop in the coming years. Their goal: to get their vegan tortillas “to as many people as possible”, in the words of Cristina Reig.
