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.

Escalivada is one of the most famous dishes from the Catalonia region of Spain, but it is also one of the simplest. The main ingredients include eggplants, bell peppers, and sometimes onions and tomatoes, typically grilled whole over hot embers.

The vegetables are then peeled, seeded, seasoned, and served as appetizers or side dishes, accompanying numerous roasted or grilled meat dishes and complementing each other. The name of the dish is derived from the word escalivar, meaning to roast over embers, to grill, or to roast in ashes.

It is believed that the first escalivada was prepared by farmers from the Pyrenees mountains, who would prepare the meal while the cattle was out on the pastures. 

Pisto is a traditional Spanish dish from La Mancha, consisting of a variety of cooked and fried vegetables such as tomatoes, onions, bell peppers, and courgettes. It is very similar to the famous ratatouille. The dish can be served cold as a starter, or warm as a side dish.

It is believed that pisto was introduced to Spain by the Moors, who used to call it alboronia. There are also numerous variations of pisto, with added ingredients such as potatoes, pumpkin, or ham.

Berenjenas con miel, which translates as eggplants with honey, is one of the most popular dishes in Córdoba, and it is also found in other parts of Andalusia. The dish consists of slices or strips of eggplant that are battered and fried, and traditionally come served drizzled with honey and sprinkled with sesame seeds.

In Córdoba, the dish is usually served with thick and dark molasses, known as miel de caña. Because of the unusual combination of sweet and savory flavors, the origin of the dish is associated with Moorish influences in the region. 

This garlicky Spanish invention is commonly served as a sizzling tapa in a clay-dish. It consists of mushrooms that are sautéed in olive oil with garlic. This tapa is typically enriched with the addition of white wine, and it is garnished with chopped parsley before serving.

It is recommended to use pieces of bread for soaking up all of the flavorful juices once the mushrooms have been consumed.

Arroz con huevo is a popular lazy lunch throughout Latin America, consisting of rice that’s topped with a fried egg. This humble dish used to be called comida de pobre (poor people food), but today it is enjoyed by people of all socio-economic classes.

The dish has numerous variations, so in the Caribbean it is commonly accompanied by plantains, while the Spaniards pair it with a savory sofrito. It is recommended to top arroz con huevo with some freshly grated cheese and finely chopped parsley.

A perfect remedy for a hot summer day called gazpacho is a cold soup consisting of crushed tomatoes, finely chopped cucumbers, onions, peppers, croutons, vinegar, and olive oil. With the same level of familiarity as paella to the consumers worldwide, the soup's refreshing, cool and acidic flavors promote Spanish cuisine at its best.

The dish began as a light lunch that the wives brought to their husbands in the field in order to cool them down from the hot summer sun. Shortly after, it began to be served at the end of big meals, although today it is a popular summer appetizer.

Throughout Spain, there are a number of gazpacho varieties, such as gazpacho blanco (white gazpacho) or ajo blanco, a Málaga specialty made with garlic, bread, and almonds, with a garnish of green grapes. 

Espinacas con garbanzos is a nutritious Andalusian dish made with spinach and chickpeas as the main ingredients. There are many recipes and version of this vegetarian dish, but it is most commonly flavored with garlic, olive oil, tomatoes, paprika, vinegar, and cumin.

Espinacas con garbanzos is served piping hot during the colder months in Spain, often with a wedge of fried bread on the side.

Samfaina is a Spanish dish that is closely related to the French ratatouille. Originating from Catalonia, samfaina is made with eggplants, tomatoes, onions, peppers, and olive oil. Of course, there are as many variations as there are cooks, so some prefer to add garlic or roast the peppers before making the dish.

Samfaina is both a sauce and a side dish, and nowadays, it can even be served on its own as a vegetarian dish. When served as a sauce or a side dish, it usually accompanies meat, rice, or fish (especially cod). The name of the dish means symphony, possibly referring to the symphony of various vegetables and flavors.