Ian Muntzert started making tortilla Española professionally 12 years ago while cooking in San Francisco. Tortilla Española, the large-format egg and potato omelet served by the slice at bars and restaurants throughout Spain, is a remarkably simple, technically precise dish, but Muntzert didn’t stay in that territory for long: He, Jason Fox, Xelina Leyba, and Anthony Myint went on to open Commonwealth, a Michelin-starred restaurant serving dishes with fine dining aesthetics. It closed in 2019 after the landlord raised the rent, and Muntzert moved back to his home state: Oregon.
In 2020, Muntzert made a lot of tortilla Española, and soon, he’ll make even more: Muntzert is opening a
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