The Spanish tortilla, which is similar to a potato and onion omelet, has been the national dish of Spain for centuries. When sliced into squares or wedges, it made a perfect meal for soldiers to carry with them for nourishment. In Spain (and Basque Country) the tortilla is a popular dish in tapas and pintxos bars and the people take them very seriously.

I’ve been making these meatballs for many years, both as an appetizer for parties, as well as a main course for dinner. To me, they represent some of Spain’s most prevalent ingredients, including saffron, almonds, paprika, and olive oil. Much of the flavor comes from the addition of the picada, which is an aromatic mixture of nuts and spices, ground in a mortar and pestle or food processor. Once the meatballs are cooked they simmer in a light wine sauce and can then be served with a green salad or over a bed of rice. I often make a double batch of meatballs and freeze half so I can cook as many as I need for a quick weeknight dinner or snack.

It has been a while since I visited Spain, but I still remember some of the delicious food I experienced while there. One of my favorite cooking classes I teach is Spanish Tapas and Paella. I’ve found sources in the U.S. for Spanish ingredients, including chorizo, cheeses, olive oil, pimento, paprika, and rice. My favorite source is a shop called The Spanish Table in Berkeley, California. Their mail order service is outstanding, and they have a great supply of paella pans.

Here is a crowd-pleasing fruit “punch” that is popular in Spanish tapas bars. There are so many variations, including the wine, fruits, and spirits used. I love this recipe because it is light and goes really well so many foods. You can change it up to create your own recipe if you prefer.

It had been raining all day in Barcelona, and it finally let up at nightfall. The streets were filled with people strolling and enjoying the evening after a late-night dinner when I spotted a line of people standing in front of a small stall where a woman was filling paper cones with hot fried churros. As she handed out the bundles of fried dough her daughter poured hot chocolate sauce into small cups for dipping the churros. I learned that churros and chocolate are not only a treat for ending the day, but they’re often enjoyed for breakfast.

I’ll never forget sitting in the exquisite courtyard of the Alfonzo Hotel in Seville, Spain. I was surrounded by tall arched windows flanked with hand painted tiles. The hot sun was beaming into the room, and I ordered a refreshing bowl of gazpacho. The server told me that her mother makes it at home to cure any sickness, sadness, or hangover.

In nearly every culture it’s common to use leftovers to incorporate into the next day’s meal or snack. For this popular Spanish tapa, leftover chicken and ham are blended into a thick white sauce. Once the mixture is chilled, it’s formed into little logs that are breaded and fried. When you bite into these little gems you get a crunchy coating with a soft pillowy center. This recipe makes quite a lot, so I freeze them and pull them out to be fried up anytime I need a perfect snack with a cold glass of rosé.