The Book of Tapas by Simone Ortega and Inés Ortega

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    • Categories: Sauces, general; Spanish; Vegetarian
    • Ingredients: sunflower oil; egg yolks; garlic
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    • Categories: Spanish; Vegan; Vegetarian
    • Ingredients: savory; store-cupboard ingredients; olives
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    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Spanish
    • Ingredients: canned anchovies; capers; crackers; black olives
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    • Categories: Small plates - tapas, meze; Spanish
    • Ingredients: almonds; bread; chile flakes; canned anchovies; black olives; parsley
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    • Categories: Salads; Small plates - tapas, meze; Spanish; Vegan; Vegetarian
    • Ingredients: tomatoes; onions; dried currants; black olives; parsley; cooked rice; pine nuts; red peppers
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    • Categories: Salads; Small plates - tapas, meze; Spanish
    • Ingredients: canned anchovies; lemons; artichokes
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    • Categories: Salads; Small plates - tapas, meze; Spanish; Vegan; Vegetarian
    • Ingredients: eggplants; parsley; dried oregano; olives; lemons; Tabasco sauce; tomatoes
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    • Categories: Salads; Small plates - tapas, meze; Spanish; Vegetarian
    • Ingredients: tomato paste; egg yolks; dry white wine; onions; sunflower oil; parsley; whole cloves; cardoons
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    • Categories: Small plates - tapas, meze; Spanish; Vegan; Vegetarian
    • Ingredients: lemons; cardoons; parsley; red wine vinegar
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    • Categories: Salads; Small plates - tapas, meze; Spanish; Vegan; Vegetarian
    • Ingredients: mushrooms; white wine; tomato paste; carrots; baby onions
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    • Categories: Salads; Small plates - tapas, meze; Spanish; Vegan; Vegetarian
    • Ingredients: red peppers; black olives; mushrooms; lemons; tomato sauce
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    • Categories: Small plates - tapas, meze; Spanish; Vegetarian
    • Ingredients: prunes; Roquefort cheese; Malaga wine; pine nuts; raisins; light cream
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    • Categories: Small plates - tapas, meze; Spanish
    • Ingredients: light cream; cauliflower; Roquefort cheese; canned anchovies; cream cheese
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    • Categories: Salads; Small plates - tapas, meze; Spanish
    • Ingredients: cucumbers; parsley; potatoes; cauliflower; sunflower oil; egg yolks; shrimp
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    • Categories: Salads; Small plates - tapas, meze; Spanish; Vegetarian
    • Ingredients: hazelnuts; lettuce hearts; light cream
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    • Categories: Small plates - tapas, meze; Spanish; Vegan; Vegetarian
    • Ingredients: eggplants; olive oil; tomatoes; red peppers; onions; green peppers; potatoes
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    • Categories: Small plates - tapas, meze; Spanish
    • Ingredients: York ham; sunflower oil; egg yolks; canned pimentos; asparagus
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    • Categories: Small plates - tapas, meze; Spanish
    • Ingredients: egg whites; mustard; asparagus; olive oil; canned anchovies
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    • Categories: Salads; Small plates - tapas, meze; Spanish
    • Ingredients: tomatoes; white asparagus; eggs; parsley; cucumbers; olive oil; York ham
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    • Categories: Salads; Small plates - tapas, meze; Spanish; Vegan; Vegetarian
    • Ingredients: celery; dried navy beans; bay leaves; thyme; sage; carrots; onions
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    • Categories: Salads; Small plates - tapas, meze; Spanish
    • Ingredients: bay leaves; carrots; sausages; onions; Puy lentils; whole cloves
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    • Categories: Salads; Small plates - tapas, meze; Spanish; Vegan; Vegetarian
    • Ingredients: oranges; mint; onions; black olives; fennel
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    • Categories: Salads; Small plates - tapas, meze; Spanish
    • Ingredients: parsley; potatoes; eggs; canned tuna; scallions
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    • Categories: Salads; Small plates - tapas, meze; Spanish
    • Ingredients: red peppers; canned anchovies; eggs; tomatoes; black olives
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    • Categories: Salads; Small plates - tapas, meze; Russian; Vegetarian
    • Ingredients: peas; potatoes; sunflower oil; egg yolks; carrots; breadsticks
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Notes about this book

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Notes about Recipes in this book

  • Cauliflower tortilla (Tortilla de coliflor)

    • wester on July 14, 2019

      Very basic and I changed quite a few things. I skipped the soaking and boiling and went straight to panfrying the cauliflower. I added the lemon juice to the eggs instead. I finished the tortilla under the grill (easier than flipping it). The amount of cauliflower was not quite clear either - I put in a much as fit in a single layer in my pan. With these tweaks, it was good.

  • Meatball pinchos with pisto (Pinchos de albondigas con pisto)

    • wester on March 21, 2015

      Excellent meatballs, very good ratatouille (although I don't know why it's called pisto). With the amount of oil given, the meatballs would be deep fried, which I didn't think necessary. Just frying in a normal amount of oil was OK.

  • Red bell pepper, egg and anchovy salad (Ensalada de pimientos, huevo y anchoas)

    • wester on September 29, 2014

      Way too much tomato relative to the other ingredients - half is plenty. Apart from that, a good salad, somewhat reminiscent of a salade Niçoise.

  • Thin tortillas with tuna and bell pepper (Tortilla fina con atún y pimientos)

    • wester on July 03, 2019

      Basically an omelette with vegetable stew and tuna. Tasty, but very ordinary and more work than it was worth. Especially the roasting of the peppers made no discernible difference in the end result. Also, the vegetables needed longer and a higher temperature than stated, especially the onions which were still almost raw after 6 minutes on low. Not a repeat.

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Reviews about this book

  • Fine Cooking

    It’s impossible to page through without becoming desperately hungry. But mercifully, many tapas can be prepared without much ado from staple ingredients like bread, eggs, potatoes, and cured meats.

    Full review
  • ISBN 10 0714856134
  • ISBN 13 9780714856131
  • Published Apr 30 2010
  • Format Hardcover
  • Page Count 392
  • Language English
  • Countries United Kingdom
  • Publisher Phaidon Press Ltd
  • Imprint Phaidon Press Ltd

Publishers Text

This is the definitive book on tapas, with simple and authentic recipes for all the best-loved tapas dishes. Shows how tasty, versatile and appetizing tapas can be, the perfect food for sharing and explains everything you need to know about this quintessentially Spanish way of eating, and the importance of tapas-bar culture in Spain. This new collection of 250 recipes from Simone and Inés Ortega is introduced by José Andrés, the chef widely credited with bringing tapas to America.



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