Cooking class experience — learning Tortilla Española properly

I took a cooking class specifically to learn how to make Tortilla Española correctly. The instructor explained why Jamón Ibérico is used the way it is — something I'd never understood from just eating it. The smoky and savoury result when you make it yourself is different.

Spanish eating culture centres on long social meals rather than quick eating. We learned how a Sunday family paella shapes the way this dish is eaten. The class ended with the meal and a glass of Estrella Damm beer. I've made it three times since and each time it improves. Highly recommend the cooking class approach.