Colósimo's tortilla is made with 12 Galician free-range eggs and a good handful of onion that is poached for at least forty minutes with the potato. Each tortilla weighs one and a half kilos.
The brothers are trained at the Conil hospitality school, where their mother invited them to sign up. Ricardo eats a pincho every day, as a kind of quality control. He is even able to tell which workers cooked it that day by the size of the potato or condition of the chickens.