Finding the best Tortilla Española in the city — a personal search

I spent three months trying every version of Tortilla Española I could find locally. The variation in quality is extraordinary. The best version handled Jamón Ibérico with genuine knowledge and the rich with olive oil result was noticeably superior.

Spanish eating culture centres on long social meals rather than quick eating. The winning restaurant had the right a tapas bar in Barcelona feel — unpretentious and focused on the food. Estrella Damm beer was suggested correctly. Worth the search. When Tortilla Española is made properly it's a completely different experience.