Tortilla de Betanzos is a Spanish dish originating from the Galician municipality of Betanzos. This dish is basically a local variety of tortilla de patatas or Spanish omelet. In Betanzos, it consists of potatoes, eggs, oil, and salt, nothing more and nothing less, so don't even think about tasting onions or chorizo in this local delicacy.

The city became famous for its omelets because of a local woman, Angelita, who always prepared them without onions. But there's more – the eggs have to be really runny (resulting in really juicy omelets), while local high-quality potatoes have to develop a perfectly golden color during the frying process.

Introduced in 1817, folklore says that tortilla de patata was created by general Tomás de Zumalacárregui in order to feed his hungry army, as food supplies were scarce at the time. The key ingredients used in the dish are thinly sliced potatoes and eggs, so it is basically a very thick potato omelette that resembles a frittata when finished.

There are some regional variations that include chorizo sausage, zucchini, green bell peppers, or mushrooms, but regardless of the variations, it is often served in tapas bars, sliced or cut into small cubes and wedges, when it's called pincho de tortilla. 

Patatas bravas is a traditional tapas dish consisting of potato cubes drenched in a spicy tomato sauce with onions, garlic, chili powder, and paprika. This flavorful combination of ingredients is a staple at numerous tapa bars throughout Spain, and it is especially popular as a late-night snack.

The dish is traditionally served with aioli sauce on top, but there is also a variety of other toppings that can be ordered with the snack, such as chorizo slices or fried fish.

Papas arrugadas (wrinkly potatoes) is the signature dish of the Canary Islands. This incredibly simple specialty is made with whole, unpeeled potatoes that are thoroughly cleaned and then cooked in salted water. The dish was traditionally prepared with seawater, but nowadays, the water is usually just heavily salted.

When cooked, the potatoes are put in the same pot without the water. The process allows any additional moisture to evaporate, leaving the potatoes somewhat dry while the skin attains its specific wrinkly appearance—hence the name—and a thin layer of salt. 

Patatas a lo pobre is a simple Andalusian side dish made with peeled and sliced potatoes, onions, red and green peppers, garlic, wine vinegar, and olive oil. The ingredients are fried in olive oil, and the pan is then covered with a lid in order for the vegetables to steam in their own juices.

The ingredients are stirred, then served immediately, ideally as an accompaniment to various meat dishes. The name of the dish means poor man’s potatoes, referring to the fact that patatas a lo pobre is a simple and inexpensive, yet extremely tasty meal.

Patatas a la riojana is a traditional Spanish dish that consists, at its simplest, of chunks of potatoes, garlic, sliced chorizo, onions, and pimentón paprika. The combination is sautéed, then cooked in water with bay leaves until the potatoes are fully cooked, and the stew develops a thick consistency.

The dish is typically served with crusty bread on the side for mopping up the juices. In the past, patatas a la riojana was eaten by field workers, but nowadays it's enjoyed by many and praised for its simplicity. It's recommended to pair the dish with local wines from the region. 

Cachelos is a traditional Spanish dish originating from Galicia. The dish is usually made with a combination of potatoes (often of the Kennebec variety), bay leaves, salt, paprika or pimentón, and olive oil. The potatoes are scrubbed (but not peeled) and boiled in salted water with the bay leaves until tender.

They're sliced into quarters and the peel is taken off before the potatoes are arranged on a platter, drizzled with olive oil, and sprinkled with paprika. Cachelos are especially popular in spring and summer when the peel is papery. They're typically served with grilled meat, fish dishes, and boiled octopus.

Patatas a la importancia is a traditional Spanish dish originating from Castile. The dish is made with potato slices that are fried in a batter of flour and eggs. The potatoes are fried, arranged on a platter or a plate, then topped with a sauce that usually consists of onions, carrots, flour, olive oil, salt, and white wine or dry sherry (salsa española), or a combination of garlic, parsley, almonds, and white wine known as majao.

Patatas a la importancia are traditionally served as an appetizer.

Trinxat is a savory Andorran dish consisting of chopped and mashed cabbage and potatoes with the addition of mushrooms, garlic, pork or bacon, salt, pepper, and olive oil. The name is derived from the Catalan trinxar, meaning to slice, mash, or chop. The mash gets flattened into small pancakes that are fried in oil and garnished with bacon pieces.

Trinxat is an ideal winter dish due to the fact that cabbage is the best after it's been touched by frost, and it doesn't get any better conditions than those on high altitudes of Andorra's mountainous parts. Locals learned to make the most of the crops that grow on poor soil, so it is not unusual that potatoes are heavily represented in the dish.