CHEERS TO TXIRIMIRI
Tortilla is a traditional potato and onion omelet that exists all over Spain, except nobody makes it quite the same way (or as good as abuela makes it back home). It’s a simple yet divisive dish: potato and onion sauteed in extra virgin olive oil, drained of its oil, added to slightly whipped eggs in a hot pan and finished with a dramatic flip. From there it can be sliced into wedges, served atop bread or accompanied by a bit of aioli. However, the most confident tortillas are served straightforward with nothing to hide.
We believe Txirimiri has the best tortilla in Madrid and is worth the extra 5-10 minute walk off the usual beaten tour path. First you have to decide if your family will get excited about a dish that can best be described as a runny omelet – admittedly a tough proposition. But, we have found the staff to be especially kind to kids, even offering up a verbal, daily kids menu. If this intrigues you, read on! Hard pass? We understand.
Whenever you see “tx” together in a word, you need to know you’re entering a Basque Country outpost. This is usually code for seafood from the Atlantic Ocean. Txirimiri works with the standard Basque ingredients such as octopus, scallops and anchovies, but also universal Spanish jamon. So, the tortilla is right at home on this menu.
Txirimiri tips its hat to the secret of its recipe by naming the dish Tortilla de Patata Jugosa con Cebolla Caramelazada. This tortilla is going to be juicy and the onions are caramelized. Slice into the perfectly formed circular omelet crust and the marginally undercooked eggs cause the onions and potato to run. Take a bite and the onions melt in the mouth.
In the Basque language ‘txirimiri’ refers to sprinkling rain. Colloquially, ‘txirimiri’ refers to meeting up with somebody for a drink, but just a little sprinkle of a drink (wink, wink). It’s like saying, “OK, twist my arm, but I’m only having one!”
Txirimiri is open everyday of the week from noon until late at night, so it can fit into any day’s agenda. Like most restaurants in Madrid, peak lunch time is 2:00 pm – 3:00 pm and dinner peaks after 9:00 pm. That being said, it wouldn’t hurt to have a reservation.
Two Txirimiri Locations
Txirimiri Ferraz is a perfect complement to a tour of the Royal Palace or if you find yourself at the north end of Gran Via, near Plaza de España. A reservation might help avoid getting sat at a hi-boy table.
Txirimiri Ibiza is within striking distance of the Prado on the opposite side of El Retiro. In addition to the indoor seating this location has sleek, outdoor glass-boxed dining rooms on the pedestrian walkway.