There you are, you see. You've actually gone native.
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Yes, I was told that they used a specific type of Spanish potatoe that you rarely see outside Spain. They also boil them in a stock of some kind with the skins on before removing them. I expect none of those things would happen in most Tapas bars in the UK.
I had it rustic stylee in an old world Tapas bar where it had large chunks of potatoe and then pureed in a modern Tapas bar, both outstanding.
I forget neither. It's nothing more than potatoe salad with vinegar and tuna (or sardines in the modern place) and yet somehow I just couldn't stop eating it, it was so good. Even better than jamon iberico which I actually find you can get tired of pretty quickly.
It's genius is its simplicity. My kind of food.