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.
"Plenty of strikers can score goals," he said, gesturing to the famous old stands casting shadows around us.
"But a lot have found it difficult wearing the number 9 shirt for The Arsenal."