The tortilla de patatas
Is this the best tortilla in San Sebastián? That is a big claim, but this slice makes a strong case. The center was silky and softly set, with thick, tender pieces of potato held together by egg. It was rich and juicy rather than dry, with an almost melt-in-your-mouth texture.
Why the onions matter
The onions are slowly cooked for around 90 minutes, bringing a deep sweetness to the tortilla. That sweetness balances the savory egg and olive oil, so the richness has more than one dimension. The green peppers add a gentle contrast alongside the soft potato and onion.
The bite I would come back for
What stayed with me was the combination of textures: a softly set center, tender potato and sweet onion in the same forkful. For a stop focused on one dish, this is the tortilla I would put on the list. The appeal is in that rich, almost creamy middle.
Menu & availability
These notes describe my visit. Dishes, prices and special offers may change; check the restaurant’s current menu before you go.
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