Tapas in Spain are part of the people’s every day and it’s such a big characteristic of the Spanish culture. There is even a verb “tapear” which means “to eat tapas”. Spanish tapas are like appetisers or snacks in Spanish cuisine. Tapas are really well known worldwide and their popularity is constantly increasing. Therefore, tapas are eaten everywhere and all the time, in other words, day and night – they are perfect for any kind of event. We have given you the recipe for three of our favourite tapas that you can make at home. Let us know in the comments below which one was your favourite, and if you have any recipes you would like to share with us!
#1 Tortilla de patatas
In short, Spanish omelette. In almost every restaurant in Spain, they serve this potato and egg strata as a starter. It is also frequently eaten as a light lunch or dinner at the Spanish homes.
Prep: 15 mins
Cook: 30 mins
7 medium potatoes (peeled)
1 yellow onion
1/2 tablespoon salt
2 cups of Spanish olive oil
5 -6 eggs
- Cut the peeled potatoes in half lengthwise. With the flat side on the cutting surface, cut the potato into wedges.
- Put the potatoes and onions in a large bowl, add a little salt, and mix.
- In a large skillet, heat 1/2 cup olive oil over medium-high heat. Put the potato and onion mixture into the skillet. Important!! : The oil should almost cover the potatoes.
- Leave the mixture in the pan until the potatoes are cooked. If you can poke a potato wedge with a spatula and it easily breaks in two, your potatoes are done. Remove the potato and onion mixture from the skillet with a slotted spoon and let cool. To cool the mixture more quickly, spread it gently on a baking sheet to avoid breaking the potatoes.
- Break the eggs into a large bowl and beat by hand with a whisk or fork. Pour in the cooled potato and onion mixture. Mix with a large spoon. Let stand for about 5 minutes.
- Pour 2 tablespoons of the remaining olive oil into a small nonstick skillet and heat over medium heat. When hot, stir the egg mixture and pour it into the pan, spreading evenly. Let the egg cook around the edges.
Gently lift one side of the omelet to check if the egg has browned slightly. The inside of the mixture should not be fully cooked.
- When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Remove skillet from heat and place a large plate upside down on skillet. With one hand on the pan handle and the other on the top of the plate to keep it steady, quickly flip the pan over and let the tortilla fall onto the plate.
- Return the pan to the stove. Let the skillet heat up for 30 seconds.
- Slide the omelette from the plate to the pan. Use the spatula to shape the sides. Let the tortilla cook for 4 minutes. Turn off the heat and let the tortilla rest in the pan for 2 minutes.
Pinchos are a classic crowd please in the streets of Spain. A cheap and cheerful dish that you can guarantee will always be delicious. Even better to make it at home as you can choose exactly what you want in it.
Prep: 15 mins
Cook: 10 mins
Spanish chorizo sausage
No cooking involved! These Chorizo, Manchego, and Olive Skewers are the perfect Spanish tapas for any party! Do you like cheese boards? Why not create a little skewer that has everything on it that you want. Take everything you want on your cheese platter and assemble it on a toothpick or skewer. We recommend using Manchego as it has an amazing nutty flavour, an absolute Spanish classic. However, If you can’t find it, asiago, English cheddar, parmesan, and pecorino romano are great substitutions. Finally, serve with a red wine such as a Rioja or a Ribera.
#3 Patatas Bravas
One of the most popular and classic Spanish tapas that are served in bars all over Spain. Why not try to recreate a Spanish favourite in your own home!
Prep: 10 mins
Cook: 20 mins
4 medium potatoes
2 cups Spanish olive oil
1 can tomato sauce
1 1/2 teaspoon mustard
Sweet Spanish paprika
1 teaspoon red wine vinegar
- Peel the potatoes. Cut each potato lengthwise and cut lengthwise again. Afterwards, Cut each of those 4 long pieces crosswise.
- Sprinkle the potatoes with salt.
- In a wide and deep frying pan pour the olive oil.
- Heat the oil over medium. In order to find out if it is hot enough, carefully place a piece of potato in the oil.
- Fry the potatoes for about 10 minutes.
- Use a spatula to remove them from the oil and set them aside on paper towels to drain.
- In a small skillet, pour 1 to 2 tablespoons of olive oil. Heat over medium heat.
- Pour the tomato sauce into the skillet and sauté for 5 minutes.
- Lower the heat and add the mustard, stirring well.
- Add the tabasco, paprika, and vinegar, and don’t forget to mix well.
- Taste the sauce and adjust as needed with salt (plus Tabasco).
- Place the potatoes on a plate and pour the sauce over the potatoes.
- You can serve it with some tooth-pics and enjoy it!
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