Spanish Tapas Recipes
From the sizzle of gambas al ajillo to the comfort of tortilla española, discover the small plates that define Spain's tapas culture.
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Tortilla Española
A simple, humble omelet of eggs, potatoes, and olive oil, tortilla española is often called Spain's national dish — sliced into wedges and served warm or at room temperature at nearly every tapas bar.
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A Guide to Spanish Tapas
Tapas started as a small plate set over a glass of wine and grew into the way Spain eats out: a few bites at one bar, then on to the next. The classics are simple and ingredient-led. Gambas al ajillo is nothing more than shrimp, garlic, olive oil and a dried chile; pan con tomate is bread rubbed with tomato and salt; patatas bravas are fried potatoes with a spicy sauce. Fried plates like croquetas de jamón and calamares a la romana sit alongside cured things such as jamón ibérico and Manchego, and cold ones like salmorejo and boquerones en vinagre.
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