![]() ![]() Remember to look up now and then, because you don’t want to miss where you are. Maybe you’ve weirdly decided you want no onion. That also gives you the possibility to customise it a little. But that’s not the case in Flash Flash, where they are all made fresh, so you can enjoy it while it’s still hot and juicy. They’re big and round, eight-inches wide and 1.5 high, with approximately a kilo of potatoes and around eight eggs, served in portions, four or five triangles of happiness. In most places, tortillas are made in advance. There is plenty to choose from: with asparagus, chorizo, acorn-fed Iberian ham or sausage, among other wonders that will make you salivate. Once you’re there, I recommend you go beyond the classics. The first who enters is the first who sits. It’s kind of a classy place, so it’s good they don’t have give anybody special treatment. There has been a “no reservations” policy since the day Flash Flash opened. And so it was inaugurated, on 3 July 1970, the coolest tortilla shop in the city, still open today, run by the founders’ families. ![]() ![]() Meanwhile, Pomés created the iconic images filling the walls with images of a reporter with a camera and flash. Milá was in charge of the interior design with architect Federico Correa. In the effervescent Barcelona of the 1960s, four good friends – architect Alfonso Milá, photographer Leopoldo Pomés and their respective wives, Cecilia Santo Domingo and Karin Leiz – decided to open a tortilla restaurant. Let’s start with a place that is as famous for its tortilla as its architecture and design – Flash Flash. This is about the tortilla de patata, but it’s also about you getting to know Barcelona. We serve around 37,000 tortillas a year, probably more than two million in our 50-year history. ![]()
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