What would it be of Spanish cuisine without its famous omelettes? We have no idea but in any case we would survive, just like we did until well into the 16th century, which is when the potato arrived from America to the tables of the Spanish capital. Here are some recommendations for this simple yet complex dish known as tortilla that, like everything, has its different ways of preparation for every taste and preference. With a runny egg? With onion? Simple or with green pepper?
At La Latina, in the Cava Baja, is Juanalaloca, with a Spanish tortilla with onion that has been defined in different reviews as “truly spectacular”. Those who like it with a runny egg will particularly like this one which is a far cry from the known “brick”, which is the thick one that is unfortunately present in many Spanish bars and homes.