Comparing Tortilla Española across three restaurants — an honest verdict

I ate Tortilla Española at three different restaurants in the same week to compare. The results were illuminating. The use of smoked paprika varied significantly — only one got it right. The smoky and savoury profile should be consistent but interpretation differs widely.

the tapas tradition developed as small accompaniments to drinks. The best version came from a pintxos bar in San Sebastián, which felt authentic. Estrella Damm beer was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Tortilla Española is larger than you'd think.