Traditional versus modern Tortilla Española — which wins?

I've now had Tortilla Española prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises Jamón Ibérico in the way Spanish eating culture centres on long social meals rather than quick eating. The deeply aromatic character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a siesta-hour lunch restaurant context for the traditional version adds meaning that plating alone can't provide. Cava sparkling wine with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.