01. Tortilla Española
The eponymous potato omelet sits on counters all over Spain, from neighborhood bars to the latest name-chef restaurants. Whether served in fat, cake-size slices in the traditional manner or more design-conscious cubes, tortilla is as popular at breakfast as it is with drinks. It's a snack or meal where Spaniards from all of the country’s autonomous regions can find common ground. It’s the genderless dish that all Spaniards hope to master in the kitchen, and getting the combination of eggs, potatoes, olive oil and salt just right is harder than it looks, particularly deftly making the transfer from pan to plate. Tortilla is equally good lightly warmed or room temperature, the firm but still fluffy texture of the eggs contrasting with the harder, flavorful bites of potato. If the tortilla is rubbery, tasteless or even a little green, just imagine the mussels they’re serving. Eat elsewhere.
