Tortilla Vaga's Remarkable Success Story in Bangkok

mrjosesol
Oct 6
3 min read

Updated: Oct 10

Chef Pepe Dasi adds his unique touch to every dish at Luma Restaurant

Spanish-style open omelette (tortilla vaga) topped with slices of chorizo, green peppers, and chopped chives, served on a blue and white floral plate — Tortilla Vaga with Piparras and Chorizo Alta Expresión (COVAP)

During my last trip to Bangkok, I had the great pleasure of collaborating with Chef Pepe Dasi for a ''Jamón Event'' at his restaurant, Luma. Opportunities like this allow me to see the soul of a kitchen up close, to share time with the chef, the team, and most importantly, to taste their creations.

Pepe is the kind of chef who leads with calm confidence. He’s humble, approachable, and incredibly disciplined, qualities that shine through every dish he serves. Originally from Catarroja, Valencia, Pepe trained with legendary Spanish chefs like Martín Berasategui and Javier Olleros. After several years focused on Asian and Thai cuisine, he returned to his roots to bring authentic Spanish flavors to Thailand, blending them with a modern touch.

Jose Sol with the Luma Kitchen team led by Chef Pepe Dasi, standing together in the restaurant’s open kitchen, smiling after a collaborative cooking session. — Luma Kitchen team led by Chef Pepe Dusí

Located in Thonglor, one of Bangkok’s most vibrant dining districts, Luma offers what could be called “elevated Spanish comfort food.” The menu celebrates top-quality ingredients... from Gambas al Ajillo (garlic shrimp) and Paella del Senyoret, to Rubia Gallega rib-eye steak with Padrón peppers. It’s a restaurant that balances tradition, technique, and elegance.

But today, I want to talk about a dish that stole my heart: Pepe’s Tortilla Vaga.

A Love Story Called “Tortilla Vaga”

I’ve always been in love with the classic Spanish omelet (tortilla de patatas). I often say it’s one of the most underrated dishes in Spanish cuisine. But the Tortilla Vaga, literally “lazy omelet”... takes it a step further. It has a touch of glamour, a lighter feel, and a more elegant presentation. In the age of Instagram, that visual appeal truly matters.

Pepe served me one that completely won me over, simple, honest, and full of nostalgic flavor. He shared his recipe with me, and I immediately knew it deserved its own story.

What Is a “Tortilla Vaga”?

The name vaga (“lazy”) comes from its technique: unlike a traditional omelet, it’s never flipped. The egg is cooked gently on one side only, just enough to set the base, while the top remains slightly creamy. This allows the toppings to sit beautifully on the surface, almost like an edible canvas.

It’s a contemporary twist born from Spain’s spirit of culinary creativity, a way to break the rules while still respecting tradition. The result is a dish that feels both familiar and new, comforting yet modern.

Chef Pepe Dasi’s Tortilla Vaga Recipe

Ingredients 3 organic free-range eggs 20g olive oil-fried potato chips 10g chopped piparras (green pickled chili peppers) 10g thinly sliced village chorizo (Alta Expresión COVAP) Salt and pepper to taste Chopped chives for garnish

Jose Sol and Chef Pepe Dasi smiling outside Luma restaurant, holding a plate of Jamón Ibérico, surrounded by green plants and warm evening light

The magic of Pepe’s tortilla lies in its simplicity. The eggs form a soft, golden base; the chips bring crunch; the chorizo adds smoky depth; the piparras offer a mild, bright acidity; and the chives give a touch of color and freshness.

It’s a perfect balance... every bite is harmonious, with no ingredient trying to overpower the others. Simple and elegant... that’s what makes it special.

The Tortilla Vaga: A Symbol of Spanish Creativity in Bangkok

The beauty of the tortilla vaga is that it doesn’t require complicated techniques. There’s no flipping, no folding, just patience and respect for good ingredients. It’s freedom on a plate, allowing chefs (and home cooks) to play with textures and toppings while staying true to Spanish roots.

At Luma Bangkok, this tortilla isn’t just another dish, it’s a statement. A bridge between Spanish tradition and Asian refinement, a symbol of how simplicity and precision can speak louder than extravagance.

If you’re exploring Spanish restaurants in Bangkok, Luma should be at the top of your list. And whatever you do, don’t miss Pepe’s Tortilla Vaga. It’s comfort, nostalgia, and innovation all in one plate.

Gracias Chef Pepe, for your kindness and for sharing your passion. It was an absolute pleasure visiting your kitchen. Congratulations to you and the entire Luma team... your work truly brings Spain to Bangkok!!!