Queso Manchego FritoBy tapasonlineThis delicious tapa is in essence a very simple dish, but the trick is in ensuring that the cheese is adequately coated and in the time and temperature of the frying. You don't want to end up with an empty shell of fried breadcrumbs.
Samosas Mallorquinas con SobrasadaBy tapasonlineMajorcan samosas with sobrasada - East meets West with this delightful snack. Sobrasada and honey go perfectly together and this litle tapa can be served on its own or as part of a spread. They are best eaten straight away, but can be carefully frozen if only cooked half way, then finished off when needed. Makes 10 - 12 samosas.
Pastelito de Patata con QuesoBy tapasonlinePotato cakes with cheese - This recipe is really like a potato rösti, but the pimentón and some Spanish cheese can provide it with an Iberian pedigree. You can use almost any cheese, but manchego grates well and San Simón melts readily and imparts a nice smoky flavour.
Foie Gras con Vino de NaranjaBy tapasonlineFoie gras with orange wine - A very simple tapa to make, though the ingredients will need to be sourced. The flavour, however, is incredible. Orange wine is a speciality from Andalucia and the alternative is the orange liqueur, ponche. Failing that, you could use sweet white wine with a hint of orange juice.
Setas con Foie Gras y Huevo de Pato EscalfadoBy tapasonlineWoodland mushrooms with foie gras and poached duck egg - This is not a particularly difficult tapa to make, but the trick is getting the ingredients ready at the same time, especially if you are making two or more. However, it is worth the effort as it not only looks impressive, but tastes exquisite.
GazpachoBy tapasonlineThis Andalusian cold soup must be one of the quintessential flavours of summer in Spain. It can be eaten from a bowl or, with a thinner consistency, sipped from a glass. There are many variations and some include fruit – grapes, melon and even strawberries.
Tortilla con Queso AhumadoBy tapasonlineSpanish omelette with smoked cheese - In Spain, the omelette is usually served cold in chunks or slices, but you can serve it hot and in one piece if you like. If you have one of those miniature frying pans, they are ideal for a single portion, otherwise an omelette pan or any high-sided frying pan is fine and the recipe assumes the latter. San Simón smoked cheese from Galicia is perfect as it is soft and melts easily, but any smoked cheese will do.
Huevos de Pato Revueltos con SobrasadaBy tapasonlineScrambled Duck Eggs with Sobrasada - Duck eggs are richer than hen eggs with a lovely deep golden colour. In this simple recipe, they pair delightfully with Mallorcan Sobrasada sausage.
Pa Amb OliBy tapasonlineBread with garlic, tomato and olive oil - Pa amb Oli (pamboli) in Mallorca, Pa amb Tomaquet in Catalonia, and Pan con Tomate in the rest of Spain are basically variations on a theme, though the locals in each region will tell you that theirs is the original and genuine. The main difference is that Pan con Tomate usually has grated tomato spread on, whilst the others are scrubbed with tomato. It is made with the local bread or half a baguette. Any bread of your choice will be fine, but the denser the better.

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