Greys Fine Foods. (Although this weekend it'll be actually MrTxuleta's beef you'll be eating). Joe has also taken to experimenting to perfect a similar tortilla to the one he had there. They invite us up to sample (in exchange for these photos) after seeing we'd already tried the ones at Volta. Funny really that I'd more or less given up steak until recently, now I seem to be eating nothing else! We'd already had a few light fish dishes at The Shoulder up the road so begin with a delicate and lovely Hake (Merluza, sun-dried tomato and salsa, £6). We ate a lot of this in Spain so it's become a real favourite now.
The Tortilla (£4) is absolutely superb. As opposed to the standard dull variety you often find all over Spain, this is much more moist. It's at the top end of saltiness (it just about holds back) but it's the liquid centre and gooey texture which is such a simple joy to eat. The trial and error really paid off. You'll be hard pushed to find a better tortilla in the whole of the UK. What a thing of simple beauty!
"Bring it to room temperature, scoring each side with a fine blade, sea salt both sides & leave for half an hour, letting the salt drawing the moisture out to help get a crispy skin. Cook on a full-heat plancha for 5 minutes each side or 6 minutes if it's an exceptionally big steak (over 4cm thick) but 4cm is optimum size."
I'll certainly drink to that ¡Salud!