Vegetarian Tapas

There are many rumours as to the origin of the Spanish tradition of tapas, the serving of small amounts of food to accompany a drink.  Some say it originated from a rural habit of accompanying a meal with a wedge of bread, to keep the flies out - literally creating a 'tapar' or cover to the drinking vessel. 

Depending on which bar you are arguing about it in, you may also hear that the term came from the travels of King Alfonzo X of Castile y Leon, who once rested at an inn near Cadiz where he asked for sherry.  The thoughtful waiter offered the glass covered with a slice of cured ham to the king, to protect the wine from the beach sand for which Cadiz is well known. The king, after drinking his wine and eating the tapa, ordered another sherry "with the same cover" -thus creating a centuries enduring culinary tradition.

Whatever the origin, 'ir de tapas' is now an entrenched part of Spanish culture particularly in urban areas, and it's one that can work quite well for vegetarians.  In its most simple form you may be offered a small dish of olives or nuts to accompany a cerveza.  A tiny serving known as a 'pincho' is often provided free of charge by the bar (and it would be most cynical to note that they are often salty and thirst-provoking snacks)

 Larger portions of tapas will be paid for but of course you have the choice... and the modern tapas tradition is to move from bar to bar, selecting a different snack with each drink - great for vegetarians to be able to choose something appropriate every time.

Here are some good vegetarian tapas ideas, to look out for on menus or when entertaining.  But don't forget, Spanish cooking tends to be local and idiosyncratic... Anything remotely complex or not clearly visible, it tends to be worth asking, as some places will routinely put some jamon in their pistou or atun in their zarangollo.  You just have to show an interest and ask questions.

plata de quesos = an assortment of cheeses
pisto manchego = zucchini, tomato, bell pepper, and onion stew (Manchego refers to the origins, usually not the cheese!)
pan con tomate = bread with tomato crushed or perhaps just rubbed on top, often with olive oil and garlic as well
croquetas de patata = potato croquettes
croquetas de queso = cheese croquettes
almendras fritas = fried (and usually salty) almonds
patatas fritas = the international potato chip, or french fry
patatas bravas = fried potatoes or chips served with spicy tomato sauce (often very hot chili)
patatas arrugadas = salty potatoes, Canarian style, often with a spicy mojo (sauce)
alubias con salsa vinagreta = white beans in a vinagrette dressing
quiche =cheese and egg mixture cooked in a light pastry shell
buñuelos de queso = cheese fritters
escalivada = grilled eggplant, onion, and bell pepper
aceitunas/olivas = olives
Bolitas de queso y chile = corn dough balls with cheese and chili
champiñones al ajillo = garlic-sauteed mushrooms
zarangollo = courgette and onion stew
garbanzos fritos = fried chickpeas with tomato, mild paprika and garlic.
queso con aceite = usually goats cheese, marinated/infused with herbal oils
empanadas de queso = cheese-filled turnovers
alcachofas al ajillo = garlic-sauteed artichokes
pimientos asados = roasted bell peppers
aros de cebolla rebozados = batter-fried onions
montaditos/tostas = small roll sandwiches/toasts;  check for vegetarian fillings such as queso, vegetals