In the latest episode of The Nomu Hour , we chat with Pol González , founder of Tort , a brand committed to revolutionizing the Spanish omelette: a classic of Spanish cuisine brought into the era of fast casual and digital experiences. Tort blends tradition and contemporary branding to transform a timeless dish into a scalable offering with global ambition.

Who is Pol González?

Pol started working in a kitchen at 16, but from then on, he knew he didn't want to spend his life in the kitchen. He studied gastronomy in Barcelona, worked for several restaurant groups, and ended up working for a food startup. From there, one day on the couch, Tort was born.

Today, he's the CEO, founder, and soul of a brand with a mission: to make eating a tortilla as mainstream as ordering a burger or poke.

5 key ideas from the episode

1. "Your grandmother would be proud"

Tort relies on traditional flavor, but with an image and format that appeals to a younger audience. Their tortillas can be ordered in various cooking levels, with or without onions, and even in burger format. All without sacrificing quality or respect for the product.

“We haven't invented anything, but we have conceptualized the tortilla to make it more accessible to new consumer habits.”

2. The tortilla as a global category

Pol is inspired by how Italy has sold pizza and the US has sold hamburgers. He believes that the potato omelet could become the next exportable category of Spanish cuisine , well executed, well communicated, and well standardized.

📚 Reference: Ferran Adrià said in an interview that the tortilla was the Spanish dish with the greatest international potential.
🔗 Ferran Adrià: El Bulli Foundation

3. Specialization as the key to success

Tort isn't just another restaurant: it's a specialized single-product restaurant . This allows it to standardize processes, guarantee quality, and scale to new locations more easily. The menu features three tortilla formats and a monthly recurring new option.

"If you don't like tortillas, you're not coming. But if you do, we want to be top of mind."

4. Delivery, branding and experience

From the beginning, Tort has designed delivery as an extension of the restaurant. Thoughtful packaging, freshly cooked food, and a recognizable visual identity. The product also travels well , which is essential for scaling.

🛵 “The first impression is the box. That's why we used colors reminiscent of eggs, like yellow and orange.”

5. Scalability and community

Tort has already opened its first franchise and plans more in 2024. Growth will be driven by a community that recognizes Pol as the face of the project. On social media, Pol showcases the brand's values, the process behind tortillas, and actively listens to consumers.

“Young people consume products, but also brands. And brands need a face.”

References and extra learning

• Vicio : one of Tort's biggest inspirations in Spain for its mastery of branding and delivery.

• Jekes Kebab : an example of the professionalization of a traditional product with a powerful image.

• The Food Consistency Bible : on standardization in organized catering.

What if tortilla was the new sushi?

Pol doesn't say this with arrogance, but with vision. If other dishes have conquered the world, why not our most iconic one? With simple ingredients, customizable, and suitable for everyone, the potato omelet has potential.

And Tort wants to lead that movement.