I'm a big fan of the tortilla espanola. For the uninitiated, it's nothing like the tortillas we know from Mexican food -- it's a scrambled-egg concoction, like a very thick omelet, usually with sliced potatoes. I even have a pet peeve regarding the tortilla espanola: I want mine at room temperature or even cold, not warm and certainly not hot.
Anyway, I was a little skeptical about the sandwich version, but my fears were unfounded. This is good. The aioli (garlic mayonnaise, basically) that's customarily served with the tortilla is put to good use, though 100 Montaditos calls it "ali oil," which makes me think of Luis Sarria.
Montaditos down: 6
Montaditos to go: 94
Next: 07 Tortilla española and chorizo
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