Eggs and potatoes. Humble ingredients that may be inconspicuous separately but when put together they give rise to one of the most popular preparations in our culinary culture: the tortilla. The cooking point can be negotiable and the discussion falls on the eternal question: with or without onion? There are both sides, but the formula has proven to be flexible and to the classic recipe there are already those who add jalapenos, squid, blood sausage, truffle and even croissant. More and more establishments focus their business on this traditional recipe classic. Below, we list some of the proposals that are successful in the Catalan capital.
It is not unusual to have to queue to get a table at this small, retro-looking establishment on Muntaner Street. And the thick and juicy potato tortillas they offer here are some of the most coveted in the city. Even The New York Times has recommended a visit.
The classic one (with onion), the one with truffle and the one with chorizo with cheese are very popular, explain its owners, who even so continue to bet on innovative versions, such as the one with bacon and brie or the one with tetilla cheese and lacón. They also have a location in the Mercat de Galvany and another for takeaway (Madrazo, 137), for those who want to enjoy them without waiting too long and in the comfort of their home.
Be sure to try one of their sandwiches - the ham and brie one is one of the customers' favorites - or other delicious homemade dishes such as grilled artichokes or oxtail cannelloni, which they make with seasonal produce and of the best possible quality.
Viqui Martínez and Liad Finkelstein were missing a place in Barcelona where they could enjoy traditional cuisine. For this reason, in 2019 they opened Los Tortilez, a house that puts potato omelette and other traditional tapas in the center and that is also a social project: in 2023, they won one of the National Hospitality Awards for incorporating people with intellectual disabilities into his team.
The cooking point of their exquisite individual tortillas is up to the diner's choice, who can order them very rare if they wish (which is our case). Those who prefer them fully cooked have it rawer, since it is not what is popular in this house where they offer all kinds of versions of this classic: bacon, jalapenos and cheddar; of shrimp, Thai curry and cilantro; of squid in its ink...
They receive an average of 300 customers a day and spend half a million eggs a year. We invite you to sit at the bar to see how expertly they turn their mini omelettes and to try other bites from the menu, such as the crunchy and melty croquettes or grandma's cuttlefish meatballs.
At a time when delivery is at its peak, a product as basic and traditional as the tortilla has been able to take advantage of the moment and sneak into the sector, even gaining ground on pizza or hamburgers. Pol González – a chef trained at the CETT – realized this one night when, alone at home and lying on the sofa, he wanted a good omelette and there was no way to find it. And after giving the matter some thought, he saw what in business they call a business opportunity.
He founded Tort and, a year later, it seems that he got it right and there was a gap in the delivery market. They present a reduced offer (seven tortillas and one seasonal) that can be eaten both at their premises and at home, individually, to share or in a burger. Brioches are in fashion and, if you have eaten a tortilla sandwich all your life, “why not do the same with a hamburger?” The Blue, with blue cheese, fits well in that format.
Those who prefer an omelette without inventions have the Classic (without onion), truffled (one of the most successful), with blood sausage, escalivada or carbonara. They have just introduced a vegan line with two versions to choose from (caramelized onion or roasted eggplant). It will be necessary to see if this time there is a gap in the market.
Isabel Calatayud runs this family restaurant near Plaza del Sol (Gràcia), where they have no less than sixty varieties of tortillas, among which are cod, garlic and parsley, or sobrasada and goat cheese, which It is the one that comes out the most. And if the customer is overwhelmed by so many options, she can choose the ingredients she wants and create her own.
40 years ago, together with her mother and her husband, Isabel took the reins of this establishment where they serve diners with a closeness that is sometimes difficult to find in the great city that is Barcelona today. Its wooden tables dressed with white tablecloths are occupied by many neighbors who are looking for rich, simple and unpretentious cuisine. Toasts, meats and fish complete the offering at this place where they also have homemade desserts, such as pudding, flan or cheesecake.
Sants is a gastronomic territory, with a wide range of cuisines in which the most popular homemade food stands out, with stews, sandwiches, tapas... and omelettes. Tremendo is a small place that has been in business for two years and has managed to adapt to the neighborhood with a menu in which individual tortillas and fried chicken are the stars. The Madrid chef Daniel Molina is the owner of this business, and his proposal introduces an original touch without straying too far from the classic: tortillas with brava sauce, with blood sausage or, of course, truffle. The eggplant with miso (the Asian touch to the omelet is great) is exquisite, and in season they have one with calçots and romesco.
Risk and creativity generally have a reward. That is why Les Truites has been on the lips of many for some time. Here you can find the most crazy omelettes: croissant and Iberian ham, sobrasada and ensaimada, Galician-style octopus or macaroni with pesto. An extensive menu in which up to three flavors can be combined at the same time and that has made originality its flag.
