Pisto Manchego with potatoes
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Mediterranean diet
Serves: 4 people
Ingredients
  • 2 Tablespoons extra virgin olive oil
  • 2 Cloves garlic peeled and finely minced
  • 1 Medium onion peeled and finely chopped
  • 1 Red bell pepper, cored and diced
  • 1 Green bell pepper, cored and diced
  • 1 Zucchini, diced
  • ½ Teaspoon Pimentón de la Vera (Spanish Paprika)
  • 6 Medium tomatoes peeled and diced
  • 2 potatoes, peeled and diced
  • 1 Teaspoon sea salt (or salt to taste)
Instructions
  1. Have all the vegetables well washed and prepared as indicated in the ingredients description.
  2. In a frying pan with lid, heat olive oil (2 spoons), add the garlic and stir-fry for 1 minute until lightly golden. Add then the onion, red and green bell peppers and a pinch of salt and stir-fry over medium heat for around 5 minutes until soft but not brown. Add the zucchini and stir for one more minute.
  3. Reduce heat to low. Add the ½ teaspoon Pimentón de la Vera (Spanish Paprika) and the tomatoes and a teaspoon salt and stir. Leave to cook, covered with a lid, at a medium-low heat for approximately 15 minutes stirring from time to time. And remove from the heat.
  4. While the pisto is cooking, place the potatoes in a large sauté pan and cover them in olive oil. Heat over medium-low heat for about 5 minutes, stirring occasionally. Continue cooking for 5 more minutes or until the potatoes are poached, that is, soft but not crispy.
  5. Remove the potatoes from the heat and drain off as much oil as possible. (Set aside that oil as you can reuse it for frying potatoes and/or preparing a Spanish omelette).
  6. Serve the pisto warm accompanied by the potatoes and some slices of country bread.
Recipe by Tasty Mediterraneo at https://www.tastymediterraneo.com/pisto-manchego-with-potatoes/