List of Spanish Dishes - Dishes - Starters

Starters

Name	Region	Type	Description
Canarian wrinkly potatoes Papas arrugadas	Canary Islands		a representative Canarian dish of boiled and salted small potatoes usually served with a pepper sauce, mojo, or as an accompaniment to meat dishes.
Coca	Catalonia, eastern parts of Aragon, most of Valencia, the Balearic Islands, Andorra and in French Catalonia		a savory or sweet pastry with toppings. Savory coca could be considered a twin sister to the Italian pizza
Escalivada	Catalonia	Salad	a Catalan salad that consists of several types of grilled vegetables, such as eggplants, sweet red peppers, red tomatoes, and sweet onions. Once well cooked on the grill, those vegetables are peeled and sliced in strips, the seeds removed, and seasoned with olive oil and salt, and sometimes with garlic as well.
Migas	Andalusia, Castilla-La Mancha and Extremadura	Entrée	It includes day-old bread soaked in water slowly fried with olive oil; often served with pan-fried pork ribs, green peppers, grapes, fried garlics, spicy sausage or sardines.
Pa amb tomàquet	Catalonia		bread with tomato
Patatas bravas papas bravas	widely expanded throughout Spain		a fried potato dish served warm with a spicy tomato sauce. It is traditionally accompanied by a glass of beer or any kind of wine.
Pincho pintxo	Basque Country and Navarre	appetizer	a small slice of bread upon which an ingredient or mixture of ingredients is put and held there using a stick. The common ingredients are fish such as hake, cod, anchovy, and baby eels; tortilla de patatas; stuffed peppers; and croquettes.
Pulpo á feira polbo estilo feira, pulpo á galega	Galicia		boiled octopus sprinkled with coarse salt and paprika (pemento picante) and drizzled with olive oil.It is served along with boiled potatoes and bread.
Tapas	Andalusia	appetizer	a wide variety of appetizers
Tortilla de patatas Spanish omelette			egg omelette with fried potatoes. Frequently it also includes onion and garlic, depending on region or taste.
Tumbet	Catalonia	vegetable dish	a traditional vegetable dish from Mallorca. Tombet combines layers of sliced potatoes, aubergines and red bell peppers previously fried in olive oil.
Zarangollo	Murcian countryside	appetizer	scrambled eggs with zucchini, onion, and occasionally potatoes. frequently served in tapas bars in the area.