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"There are many recipes for this famous Spanish tapas dish - this recipe was given to me by a Spanish friend from Madrid, and is the only recipe I use now..........I like the fact that the potatoes are baked in the oven, making it easier to prepare & socialise with a glass of Sangria or two! In Spain, Patatas Bravas is often served with mayonnaise..."

Ingredients: Spanish onions, chopped tomatoes...

"This is a typical treat from Spain. A very good appetizer which everyone seems to enjoy."

Ingredients: coarse salt, eggs, olive oil...

"A Sarah Jay recipe. This would be a great time to use a kitchen toy - the mandoline!"

Ingredients: coarse salt, fresh ground black pepper...

"This Spanish influenced recipe is adapted by chef Mario Batali. Tortilla Espanola is a very common, simple and delicious dish found in most areas of Spain. This version has a high ratio of potatoes to eggs (the way I like it!).
You could serve this as a tapas offering, breakfast, a sidedish or a non-meat main dish. Enjoy."

Ingredients: salt & freshly ground black pepper, Red Bliss potatoes...

"Entered for safe-keeping. From Mrs. J Siemmons, Jackson, Michigan, as submitted to BH&G. Pimento and red kidney beans set this salad apart."

Ingredients: romaine leaves, dried oregano...

"From Hot Off the Grill with Bobby Flay, this is a good salad! Enjoy! Enjoyed in the West, Southwest, and Mid West!"

Ingredients: Spanish onions, salt & freshly ground black pepper...

"Sorry but not a single gazpacho recipe on zaar is really what in Spain we have as a summer soup. A refreshing and delicious first course so easy to make.If you'd like to try a real Andalusian delicacy, please follow my recipe!"

Ingredients: ground cumin, cucumbers...

"Love the potatoey goodness of a Spanish tortilla, but spooked by the full CUP of olive oil in most recipes? By using cooked potatoes, you can use just a quarter of the fat of the traditional recipe while staying close to the authentic form. Muy deliciosa!"

Ingredients: eggs, kosher salt, olive oil...

"An authentic tortilla of Spain and often served in tapas bars. Our traditional breakfast since I was a kid served with rice, bread and chorizos although served also as a light dinner."

Ingredients: eggs, extra virgin olive oil...

"This recipe was found in The Vegetarian Passport Cookbook. In Spain, this soup is only made when the chickpeas are in season and fresh. The rest of us, unless we know of a place to get fresh chickpeas, will have to use dried or canned."

Ingredients: lemon juice, olive oil, onions...

"From a low-fat cookbook. No oil here!"

Ingredients: green peppers, crushed tomatoes...

"Wonderful, flavorful sauce that is great over any kind of enchiladas, or even a plain chicken breast. So much flavor in such a simple quick recipe! *Note:* Stock is important and should be used rather than broth. If broth is used you will have a less flavorful, less full bodied sauce. There are many great recipes here on Zaar for stock and you can..."

Ingredients: cloves, extra virgin olive oil...

"I thought I'd try to make my own Spanish omelette. I first tried a Rick Stein recipe which used salt cod, but I wasn't impressed, so I thought I'd adapt his recipe to make a plainer version. You could add anything you wanted to it - a bit of chorizo, peas, spinach, ham or just have it plain like this with a bit of salad."

Ingredients: eggs, fresh parsley, olive oil...

"From The Vegetarian Passport Cookbook by Linda Woolven. Slightly modified to suit my tastes. (Added jalapeno pepper, doubled paprika (was originally 1/4 tsp) substituted roma tomatoes for regular tomatoes, and used veggie broth and cooked this as pilaf instead of stirring in cooked rice.) You can also add some grated cheddar cheese at the end if desired...."

Ingredients: dried oregano leaves, green peppers...