The Spanish tortilla at Cal Pep—one of Barcelona’s most storied tapas counters, a rambunctious, laid-back bar in El Born—is forever destined to ruin all potato and chorizo omelets that come after it. Maybe it’s the smooth exterior blended with a molten inside that oozes goo as you cut into it, or the extra zing of the added aioli and chorizo (yes, it’s fine to add chorizo to tortilla, just not to paella—sorry, Jamie Oliver). Of course, there’s more to this joint than half-cooked eggs. There’s also a tuna tartare so meaty you’d almost believe it was beef. And an ever-changing array of fish and shellfish fresh from the Barcelona seafood auction. Cal Pep doesn’t have a menu, so it’s best to ask what’s good today and go with the flow. But make sure to double-check the price as the market cost of oysters, lobster, and razor claims can soon leave you wondering where all your euros went.