Mixed fried vegetables

Mixed fried vegetables

Pisto riojano

By
From
Spanish Made Simple
Serves
4

Across Spain there are several ways of cooking pisto, a warming and very tasty traditional vegetable stew that’s similar to the French ratatouille. This one is typical of La Rioja in north-eastern Spain, where our famous red wine comes from. The peculiarity of this stew is the cooked eggs, as they are eaten like scrambled eggs. You could also poach them.

Ingredients

Quantity Ingredient
2 medium, ripe tomatoes
2 medium green romano or peppers
1 red onion
1 medium courgette
1 potato
50ml extra virgin olive oil
1 teaspoon salt
1 garlic clove, sliced
1 teaspoon sugar
2 eggs

Method

  1. Peel and seed the tomatoes and chop the flesh into 1-cm cubes along with the peppers, onion, courgette and potato.
  2. Heat the olive oil in a large saucepan over a medium heat and add the salt, then the cubed onions, garlic and peppers. Cover, reduce the heat to low and sweat for at least 15 minutes, stirring occasionally.
  3. Meanwhile, parboil the diced potatoes for about 7 minutes in boiling water and set aside.
  4. Once the onion and peppers are soft, add the chopped tomatoes, sugar, courgette and parboiled potatoes to the pan, increase the heat to medium and fry for another 10 minutes.
  5. Beat the eggs and add them to the hot stew, stirring until they scramble and set with the vegetables – delicious!
Tags:
Spanish
simple
weekday
tapas
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