Pilla Tortilla Serves Spanish Tortillas Made with Lay's Chips
Michael Hemsworth — March 10, 2026 — Lifestyle
References: foodbev
The Pilla Tortilla restaurant concept has been launched in Madrid, Spain by PepsiCo in partnership with Michelin-starred chef Miguel Carretero as an experience that puts an unexpected ingredient in the spotlight: Lay's potato chips.
The restaurant offers a new take on the classic Spanish tortilla that sees the potato in the omelet recipe replaced with Lay's potato chips. This helps to give the dish a new kind of taste and texture, while the operation as a whole comes as the brand's first time foraying into the world of full dining experiences.
General Manager and Senior Vice President of PepsiCo Food Ventures Pol Codina commented on the Pilla Tortilla restaurant concept saying, "Pilla Tortilla is the first restaurant project by PepsiCo and Lay’s anywhere in the world. With this opening in Madrid, PepsiCo is expanding its food and culinary focus and delivering on our diversification and growth strategy in the away-from-home channel.”
The restaurant offers a new take on the classic Spanish tortilla that sees the potato in the omelet recipe replaced with Lay's potato chips. This helps to give the dish a new kind of taste and texture, while the operation as a whole comes as the brand's first time foraying into the world of full dining experiences.
General Manager and Senior Vice President of PepsiCo Food Ventures Pol Codina commented on the Pilla Tortilla restaurant concept saying, "Pilla Tortilla is the first restaurant project by PepsiCo and Lay’s anywhere in the world. With this opening in Madrid, PepsiCo is expanding its food and culinary focus and delivering on our diversification and growth strategy in the away-from-home channel.”
Trend Themes
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Branded Dining Concepts — A wave of consumer-facing restaurants operated by fast-moving consumer goods brands creates novel touchpoints that blur retail and dining, enabling proprietary product integration and immersive storytelling within a hospitality setting.
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Snack-ingredient Gastronomy — Chefs incorporating packaged snack items into elevated dishes generates unexpected flavor profiles and textures that reframe mass-market products as premium culinary components.
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Fmcg-to-experience Diversification — The pivot from packaged goods toward owned experiential channels allows legacy brands to capture higher-margin away-from-home spend and extend control over consumer perceptions and contexts.
Industry Implications
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Quick Service and Casual Dining — Restaurants that integrate recognizable packaged products into menus can disrupt conventional QSR value propositions by offering branded, Instagrammable items that drive foot traffic and brand loyalty.
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Packaged Snack Manufacturing — Snack producers entering hospitality ecosystems stand to transform R&D and product development priorities by designing SKUs explicitly optimized for culinary use rather than solely for retail consumption.
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Foodservice Experience Design — Design firms and operators focused on multisensory dining experiences are positioned to redefine how consumers engage with everyday brands through curated spaces, co-branded menus, and theatrical service models.
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