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3 Authentic Spanish Tapas Recipes You Can Make at Home

Last updated on June 15, 2016

I’m often asked why I love Spanish food so much and my answer is always the same: “Because it’s simple and unpretentious. Because it’s all about quality seasonal produce.”

Donal Skehan Tapas Chorizo2There’s nothing delicate about Spanish cooking. When the Spaniards get their hands on quality ingredients, they’ll prepare it in a way that doesn’t mask the flavours.

It’s not about complicated recipes or complex pairings, but about being able to really taste and appreciate the quality of each and every ingredient.

I recently saw a video by fellow food writer Donal Skehan where he prepares three authentic Spanish recipes based on Barcelona’s top five tapas bars inspired by the Insider City Guide to Barcelona. Drawing on traditional Spanish ingredients, such as almonds, garlic, potatoes, chorizo, chickpeas, parsley, and a few good glugs of red wine, I think it really demonstrates just how quick and easy it can be to whip up an authentic Spanish meal.

Watch the video first and then check out the tapas recipes below to make your very own Spanish banquette at home!

Recipe 1: Spanish Tortilla Bites with Rocket SaladDonal Skehan Spanish Tortilla RecipeIngredients for 4 servings:

• 1 tbsp. olive oil

• 1 onion, finely sliced

• 3 rooster potatoes, peeled and thinly sliced

• 1 garlic clove

• 6 large free range eggs

• 75g roast red peppers from a jar, thinly sliced

• A small handful of flat-leaf Parsley, roughly chopped


Preheat the oven to 200 ̊c.

Heat a large non-stick frying pan over a medium high heat and add the olive oil. Fry the potatoes, onion and garlic until coated in the oil and season with sea salt and ground black pepper.

Lower the heat, cover with a lid and cook for 20 minutes, stirring occasionally until the potatoes are tender.

Meanwhile, whisk the eggs in a large mixing bowl and season. When the potatoes are cooked, transfer them to the bowl with the eggs along with the roasted red peppers and some of the parsley. Toss to coat completely.

Place the frying pan back on the heat and pour in the eggy potato mix. Cook until just set around the edges before finishing in the oven for 15 minutes.

When cooked, remove and allow to cool before cutting into rough squares and serving with cocktail sticks.

Recipe 2: Roast Rosemary Almonds with Manchego & Pata NegroDonal Skehan Tapas Roast Almonds Recipe Ingredients for 4 servings:

• 250g almonds

• 1-2 tbsp olive oil

• 2 sprigs rosemary, finely chopped

• 1 tsp smoked paprika

• Sea salt

• Wedges of Manchego and slices Pata Negro to serve


Preheat the oven to 200 ̊c.

Place the almonds in a large roasting tin and drizzle with oil. Sprinkle with rosemary, smoked paprika and sea salt and toss to coat.

Place in the oven to roast for 10-15 minutes until crisp. Allow to cool slightly before transferring to serving glasses on boards with the cheese and ham slices.

Recipe 3: Rioja Braised Chorizo with ChickpeasDonal Skehan Tapas Chorizo RecipeIngredients for 4 servings:

• 1 tbsp. olive oil

• 1 shallot finely sliced

• 3 garlic cloves, finely sliced

• 250g chorizo cut in rough chunks

• 100g chickpeas

• 150ml red wine

• 1 tbsp. honey

• 1 tsp smoked paprika

• A good handful of parsley, roughly chopped

• Sour dough bread, slices toasted to serve


Heat a large frying pan over a medium high heat and add the oil. Fry the shallot for 2-3 minutes until softened and then add in the garlic, cooking for a further 2 minutes.

Add in the chorizo and fry until sizzling. Pour over the red wine, honey and in the paprika and allow to cook down for 10 minutes or until the wine has reduced down to a thick sauce.

It really is that simple! Do you have any other favourite Spanish recipes? Please leave a comment below to let me know all about them! 

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