A "crianza" bottle from Ribera del Duero was going to be our discovery of the day: Pago de Carraovejas, 2008. A few minutes later the "gambas al ajillo" arrived to complete our starters.
Our tortilla was the most elevating moment of the meal, even if it looks like such a simple, and even boring, recipe. At home we always add a ton of onion, but in this kitchen the usually don't. Nevertheless I still love it.
I also had "carne asada" after the tortilla, so I was rather full by dessert time. However, I felt my system needed something sweet, and again our choice was a very unsophisticated one, but quite common around Galicia: "almendrados". And as the name suggests, their key ingredients are almonds.
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