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I had the pleasure of trying one José Andrés’ other dishes while flying on Delta Air Lines this morning from Boston Logan International Airport (BOS) to Tampa International Airport (TPA). This was one of the best breakfasts I have had in the sky and I was quite pleased with the dish.
Back in October, I wrote about Delta’s new culinary partnership with chef and humanitarian, José Andrés. I love his restaurants and think he is just an incredibly kind soul. His meals are consistently delicious (whether that’s a restaurant like The Bazaar in Chicago or the Capital One Landing (review here) or his Las Vegas outposts). When I see these as an option, I order them.
The dish is described as a “traditional Spanish egg and potato tortilla [with] vegetable-tomato stew.”
The meal started with a choice of beverage. I had a cranberry juice and club soda.
A snack basket was brought around next. I will never understand why it’s served before the meal, but I grabbed a Biscoff for later.
The tray came with a bowl of yogurt and granola, a croissant (which I did not eat). I love the yogurt parfait and would have been happy with this as a meal. I’m glad I didn’t eat it first as the Spanish Omelet was the star of the show. It was perfectly cooked and had tender potatoes inside. The veggies and sauce on the plate were also prepared well and quite tasty.
Anthony’s Take: This dish is another winner. I’d definitely order it again and rank this as one of my favorite airline breakfasts.
(Menu Image Credit: Delta Air Lines.)
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Advertiser & Editorial Disclosure: The Bulkhead Seat earns an affiliate commission for anyone approved through the links above This compensation may impact how and where links appear on this site. We work to provide the best publicly available offers to our readers. We frequently update them, but this site does not include all available offers. Opinions, reviews, analyses & recommendations are the author’s alone, and have not been reviewed, endorsed, or approved by any of these entities.
