Easy Spanish Tapas Recipes

I’ve put together five easy Spanish tapas featuring all the classics from the tapas bar and one unexpected pantry ingredient in each to keep you guessing.

I never planned to collect tapas recipes, but Patatas Bravas and Tortilla Española kept pulling me back. There is something a little wild about small plates that sneak up on you, a crunchy surprise here, a silky slice there, and you keep reaching for more.

These Tapas Rezepte Einfach are the sort I serve when friends arrive unannounced, the ones that make a living room feel like a tiny bar. I’m not claiming perfection, I mess up timing all the time, yet they turn into real crowd magnets.

If you like Essen Für Partys with big flavors and small fuss, read on.

Ingredients

• Patatas Bravas
  • Potatoes: starchy and filling, good source of carbs and vitamin C.
  • Smoked paprika: smoky heat that brightens, adds no protein or fibre.
• Tortilla Española
  • Eggs: protein packed, vitamins B12 and D, keeps you full.
  • Potatoes: provide carbs and potassium, some fibre if skins left on.
• Gambas al Ajillo
  • Shrimp: lean high quality protein, low calories, source of iodine.
  • Garlic: strong flavor, may aid immunity, almost no calories or carbs.
• Pan con Tomate
  • Tomato: juicy, acidic and sweet, rich in vitamin C and antioxidants.
  • Bread: quick energy from carbs, whole grain adds fiber and satiety.
• Albondigas en Salsa
  • Ground meat: rich in protein and iron, fattiness varies by cut.
  • Tomato sauce: adds acidity, lycopene and vitamin C, lightens the dish.

Ingredient Quantities

• Patatas Bravas
  • 1 1/2 lb (700 g) potatoes, waxy like Yukon Gold, peeled and cut into 1 inch cubes
  • 1/2 cup olive oil for frying
  • Salt to taste
  • For bravas sauce: 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup crushed tomatoes or tomato passata
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper or to taste
  • 1 tbsp sherry vinegar or red wine vinegar
  • 1 tsp sugar
  • Garlic aioli optional: 1/2 cup mayonnaise, 1 garlic clove crushed, 1 tsp lemon juice, salt

• Tortilla Española
  • 6 large eggs
  • 1 1/2 lb (700 g) potatoes, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 1/2 cup olive oil for frying
  • Salt to taste
  • Black pepper to taste (optional)
  • Fresh parsley chopped for serving (optional)

• Gambas al Ajillo
  • 1 lb (450 g) large shrimp, peeled and deveined, tails on optional
  • 4 to 6 cloves garlic, thinly sliced
  • 1/3 cup extra virgin olive oil
  • 1/2 tsp red pepper flakes or 1 small dried chile
  • 2 tbsp dry sherry or 1/4 cup dry white wine (optional)
  • 2 tbsp chopped flat leaf parsley
  • Salt to taste
  • Lemon wedges for serving (optional)

• Pan con Tomate
  • 4 slices crusty bread, about 1 inch thick
  • 2 ripe tomatoes or about 1 cup grated tomato pulp
  • 1 garlic clove, halved
  • 3 tbsp extra virgin olive oil
  • Salt to taste
  • Optional toppings: Serrano ham slices, thinly sliced Manchego cheese

• Albondigas en Salsa
  • 1 lb (450 g) ground meat, beef or a mix of beef and pork
  • 1/3 cup breadcrumbs
  • 1/4 cup milk
  • 1 egg
  • 2 cloves garlic, minced
  • 1/4 cup chopped parsley
  • 1 tsp smoked paprika
  • Salt and black pepper to taste
  • Olive oil for frying, about 3 tbsp
  • For the sauce: 1 small onion, chopped
  • 1 clove garlic, minced
  • 1/2 cup crushed tomatoes or tomato passata
  • 1/2 cup beef or chicken stock
  • 1/4 cup dry white wine (optional)
  • 1 bay leaf (optional)

How to Make this

1. Do all the prep first: peel and cut 1 1/2 lb potatoes into 1 inch cubes for the bravas, thinly slice 1 1/2 lb potatoes and 1 medium onion for the tortilla, peel and devein 1 lb shrimp, thinly slice 4 to 6 garlic cloves, chop parsley, halve one garlic clove for the bread, grate or crush 2 ripe tomatoes, chop one small onion for the albondigas sauce, and get out the eggs, breadcrumbs, milk, mayo and all seasonings. This saves so much time.

2. Start the patatas bravas: parboil the cubed potatoes 5 minutes until just starting to get tender, drain well and let steam dry a minute. Heat olive oil in a heavy pan and fry the potatoes until golden and crisp, salt to taste. While those cook make the bravas sauce below.

3. Bravas sauce and optional aioli: in a small saucepan heat 2 tbsp olive oil, soften 1 small finely chopped onion and 2 minced garlic cloves, stir in 1/2 cup crushed tomatoes, 1 tbsp tomato paste, 1 tsp smoked paprika, 1/4 tsp cayenne, 1 tbsp sherry or red wine vinegar and 1 tsp sugar, simmer 10 minutes until thickened and season to taste. For garlic aioli mix 1/2 cup mayonnaise with 1 crushed garlic clove, 1 tsp lemon juice and salt, refrigerate. Spoon the sauce over the fried potatoes and drizzle or dot with aioli if using.

4. Tortilla española while oil is still warm: in a wide pan heat 1/2 cup olive oil, gently fry the thin potato slices and the thinly sliced yellow onion slowly until soft and just starting to brown, season with salt and optional black pepper. Drain most of the oil but keep a little in the pan.

5. Make the tortilla: beat 6 large eggs in a bowl and season, mix in the warm potato and onion so the eggs start to set a bit, then pour back into the pan and cook low until the edges are set and top is slightly runny. Flip carefully using a plate or lid and cook the other side until done to your liking. Sprinkle chopped parsley if you want.

6. Gambas al ajillo quick and easy: in a small skillet warm 1/3 cup extra virgin olive oil with the thinly sliced garlic and 1/2 tsp red pepper flakes until fragrant but not burnt, add the shrimp, salt, and cook 1 to 2 minutes per side until pink. Splash 2 tbsp dry sherry or 1/4 cup white wine, let reduce a minute, toss with 2 tbsp chopped parsley and serve with lemon wedges if you like.

7. Make the albondigas: mix 1 lb ground beef or beef pork mix with 1/3 cup breadcrumbs, 1/4 cup milk, 1 egg, 2 minced garlic cloves, 1/4 cup chopped parsley, 1 tsp smoked paprika, salt and pepper. Form into small meatballs. Heat about 3 tbsp olive oil and brown the meatballs on all sides, remove and set aside.

8. Albondigas sauce and finish: in the same pan add the chopped small onion and 1 minced garlic clove, soften, then add 1/2 cup crushed tomatoes, 1/2 cup stock, 1/4 cup dry white wine if using, and 1 bay leaf. Return the meatballs to the sauce, simmer gently 15 to 20 minutes until cooked through and sauce is reduced, adjust salt and pepper.

9. Pan con tomate: toast 4 thick slices of crusty bread until golden, rub each slice with the halved garlic clove, spoon or rub grated tomato pulp onto the bread, drizzle with 3 tbsp extra virgin olive oil, and salt to taste. Top with optional Serrano ham or thinly sliced Manchego cheese.

10. Serve tapas family style: put patatas bravas with sauce and aioli, sliced tortilla, gambas, pan con tomate, and albondigas on plates for sharing. Tip: cook shrimp and tortilla last so they’re hot, keep sauces warm and reheat briefly if needed.

Equipment Needed

1. Large pot for parboiling the cubed potatoes and simmering stuff
2. Colander to drain potatoes and rinse shrimp
3. Heavy skillet or cast iron pan (10–12 inch) for frying the patatas and browning meatballs
4. Wide nonstick or stainless frying pan (10–12 inch) for the tortilla española
5. Small saucepan for the bravas sauce
6. Small skillet for the gambas al ajillo
7. Mixing bowls (one for eggs, one for the meatball mix)
8. Chef’s knife and cutting board for all the prep
9. Slotted spoon or spider and a large spatula, plus a plate or lid to flip the tortilla
10. Box grater or microplane (for the tomatoes) and a toaster or grill pan for the bread

FAQ

Easy Spanish Tapas Recipes Substitutions and Variations

• Potatoes (waxy like Yukon Gold)
  • Red potatoes, same waxy texture so they hold their shape, cook about the same time.
  • Fingerling potatoes, small and firm, good for rustic chunks but you may need to cut less.
  • Russet potatoes, more starchy so they break down easier, so be gentler when flipping and maybe shorten cook time.
  • Sweet potatoes, not traditional but tasty, expect a sweeter flavor and softer texture.
• Olive oil for frying
  • Refined sunflower or vegetable oil, neutral taste and higher smoke point, good for frying at higher heat.
  • Avocado oil, mild flavor and very high smoke point, cooks fast and crisp.
  • Light olive oil, less olive flavor than extra virgin but safe at higher temps.
  • Peanut oil, great for frying if no nut allergy, yields crispy results.
• Crushed tomatoes or tomato passata
  • Canned diced tomatoes, blitz briefly in a blender or crush by hand for a similar texture.
  • Fresh ripe tomatoes, grated or pulsed in a food processor, may need a bit more sugar if they are tart.
  • Tomato sauce or purée, use thin with a splash of water and adjust seasoning since it can be more concentrated.
  • Roasted red peppers blended with a little tomato paste, gives a smoky sweet twist if you want to change it up.
• Shrimp for Gambas al Ajillo
  • Scallops, cook quickly like shrimp, slice smaller so they absorb the garlic oil.
  • Firm white fish such as cod or haddock cut into chunks, cook a bit longer and lower heat so they dont fall apart.
  • Chicken breast strips, not seafood but works with the garlic oil, cook until just done so it stays tender.
  • Extra firm tofu for a vegetarian option, press well and pan fry first so it soaks up the garlicky oil.

Pro Tips

1) For extra-crisp patatas: dry the cubes really well and fry in small batches so the oil temperature stays steady. Let them rest on a wire rack or paper for a minute then salt while still hot so the salt sticks. If you overcrowd the pan they steam and go soggy.

2) When making the tortilla, mix the warm potatoes and onions into the beaten eggs so they bind better, and cook super low until the center is almost set. Flip with a plate fast and confident, or finish the top in a warm oven if flipping gives you panic. Dont overbeat the eggs, you want texture not a pancake.

3) Gambas al ajillo is all about timing: keep the garlic from burning, and add the shrimp only when the oil is hot. Shrimp cook in seconds so pull them off as soon as they turn opaque. Save that garlicky oil for the pan con tomate bread, it makes a killer dip.

4) For albondigas, dont overwork the meat mix or the meatballs get dense. Chill the formed balls briefly so they hold their shape, brown in batches to get good color, then deglaze the pan with wine or stock to lift the fond into the sauce. Finish the sauce with a little butter or extra olive oil for shine and roundness.