Spanish Tapas Board
Yield: As much as needed
The following list provides a framework for a balanced charcuterie board with a Spanish theme, but feel free to make additions, subtractions, or substitutions as desired. The addition of the Spanish tortilla supplies a filling component, perfect if you’d like the board to serve as a meal. Optional variations and additions are included in the recipe notes.


  • Spanish Tortilla
  • Manchego cheese
  • Spanish chorizo (or another smoked sausage of preference)
  • Jamón Serrano (could substitute prosciutto)
  • Marcona almonds (and/or Spanish peanuts, pistachios, and roasted chestnuts)
  • Green and/or black olives (green manzanillas are a typical Spanish olive, but use what you enjoy – Spanish-Style Marinated Olives are delicious too)
  • Grapes, sliced oranges, and/or figs
  • Crackers or crostini
  • Optional extras: Fig jam or hot honey, hot peppers, and/or pickled vegetables


  1. Distribute the items over a wooden or slate board or large platter of choice. Use small bowls for the nuts, olives, and other small items.

To make it more of a meal:

Steamed shrimp adds even more fill factor and meshes with the Spanish theme when quick and easy Smoked Paprika Aioli is served alongside as a dipping sauce.

• The Spanish tortilla is a traditional addition, which offers a filling component and can be made up to several days in advance. Optionally, you could add quartered or halved hard-boiled eggs, deviled eggs, or red beet eggs.

• When using the Spanish tortilla, it is traditional to cut it into bite-size cubes and stick a toothpick in them. If desired, thread a slice of chorizo or other meat – even a cherry tomato or olive – onto the toothpick before the tortilla. Alternatively, for heartier servings, you could cut the tortilla into wedges.

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