Tapas &amp; Appetizers

Spanish Carrot and Orange Salmorejo

Carrot salmorejo is a colorful chilled Spanish-style soup that replaces the usual tomato and bread base with tender carrots, fresh orange juice, garlic, and olive oil.

◷ 35 min ♨ 3 servings 410 cal/serving

Spanish Cherry Salmorejo

Cherry salmorejo combines ripe tomatoes and sweet cherries in a thick, chilled Spanish soup with a smooth olive oil emulsion and a gently fruity finish.

◷ 30 min ♨ 4 servings 380 cal/serving

Cantabrian Potato, Tuna, and Egg Salad (Piriñaca)

Cantabrian piriñaca, also called periñaca, is a substantial potato salad topped with tuna, hard-boiled eggs, tomatoes, peppers, onion, and savory stuffed olives.

◷ 50 min ♨ 2 servings 575 cal/serving

Traditional Murcian Tomato and Tuna Salad

Ensalada murciana, also known as mojete murciano, is a rustic tomato salad from Murcia made with canned tomatoes, tuna, hard-boiled eggs, scallion, black olives, and olive oil.

◷ 30 min ♨ 4 servings 270 cal/serving

Extremaduran Cojondongo Salad

Cojondongo is a traditional summer dish from Extremadura that combines chopped tomatoes and peppers with day-old bread, hard-boiled eggs, and a distinctive mortar-made garlic dressing.

◷ 40 min ♨ 4 servings 270 cal/serving

Traditional Pisto Manchego

Pisto manchego is a rustic vegetable stew from Castile-La Mancha in which tomatoes, peppers, zucchini, onion, and garlic are slowly cooked in extra-virgin olive oil.

◷ 2 hr 35 min ♨ 4 servings 245 cal/serving

Córdoba-Style Salmorejo with Ham and Egg

Salmorejo is a thick chilled tomato soup from Córdoba, made creamy by blending ripe tomatoes with bread and a generous amount of extra-virgin olive oil.

◷ 45 min ♨ 6 servings 410 cal/serving

Breakfast & Brunch

Spanish Potato and Onion Omelet (Tortilla de Patatas)

Tortilla de patatas is a thick Spanish omelet built from a few everyday ingredients: potatoes, eggs, olive oil, salt, and, in this version, slowly cooked onion.

◷ 45 min ♨ 4 servings 480 cal/serving

Galician-Style Octopus with Potatoes (Pulpo a la Gallega)

Pulpo a la gallega, also called pulpo a feira, pairs tender slices of octopus with soft potatoes, coarse salt, Spanish paprika, and a generous drizzle of extra-virgin olive oil.

◷ 45 min ♨ 4 servings 520 cal/serving

Spanish Strawberry Gazpacho

Strawberry gazpacho combines ripe tomatoes and strawberries in a chilled Spanish soup with a gently fruity flavor, balanced acidity, and a smooth olive oil emulsion.

◷ 20 min ♨ 6 servings 190 cal/serving

Andalusian Gazpacho

Andalusian gazpacho is a refreshing cold tomato soup with a smooth, lightly creamy texture created by blending ripe vegetables, bread, and extra-virgin olive oil.

◷ 15 min ♨ 6 servings 130 cal/serving