Pisto Spanish Vegetable Stir Fry Recipes

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PISTO (SPANISH VEGETABLE STIR-FRY)



Pisto (Spanish Vegetable Stir-Fry) image

This is a classic dish from Spain. In many regions, 2-3 lightly beaten eggs are stirred into the pan when the vegetables are almost cooked.

Provided by FDADELKARIM

Categories     Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/3 cup extra virgin olive oil
1 garlic clove, minced
2 medium potatoes, peeled & cut into cubes
1 large onion, finely chopped
1 red bell pepper, seeded & cut into chunks
1 green bell pepper, seeded & cut into chunks
1 eggplant, cut into small cubes
1 zucchini, cut into small cubes
4 large tomatoes, coarsely chopped
1/2 teaspoon paprika
1/2 teaspoon cumin
salt & pepper
1/4 cup water

Steps:

  • Heat the oil & garlic in a large frying pan over medium heat.
  • Saute the potatoes for 8-10 minutes or until lightly browned.
  • Add the onion & bell peppers and cook for 8-10 more minutes, or until the onion is lightly browned.
  • Add the zucchini & eggplant & cook for additional 5 minutes then add the tomatoes.
  • Season with the spices, pour in the water, & cook for 10-15 minutes more or until all the vegetables are tender.

Nutrition Facts : Calories 341.3, Fat 19, SaturatedFat 2.7, Sodium 26.6, Carbohydrate 41.4, Fiber 10.7, Sugar 12.8, Protein 6.5

PISTO MANCHEGO (SPANISH VEGETABLE STEW)



Pisto Manchego (Spanish Vegetable Stew) image

This is sort of a Spanish ratatouille, a vegetable stew that hails from La Mancha. Serve with with a fried egg on top and some crusty bread for a lovely and light meat-free meal!

Provided by Luis Luna

Categories     100+ Everyday Cooking Recipes     Vegetarian     Soups and Stews     Stew

Time 1h10m

Yield 4

Number Of Ingredients 10

½ cup olive oil, divided
6 medium tomatoes - blanched, peeled, and chopped
1 teaspoon white sugar
a generous pinch of salt
2 cloves minced garlic, or more to taste
2 medium green bell peppers, chopped
2 medium zucchini, sliced
1 medium onion, chopped
1 tablespoon olive oil
4 large eggs

Steps:

  • Heat 1/4 cup olive oil in a saucepan over medium heat. Add tomatoes, sugar, and salt and cook for 5 minutes. Blend with an immersion blender until smooth.
  • Meanwhile, heat remaining 1/4 cup olive oil in a skillet over medium-low. Add garlic and cook until fragrant, about 1 minute. Add bell peppers, zucchini, and onion. Increase heat to medium and cook, stirring frequently, until vegetables are soft, about 15 minutes.
  • Pour tomato mixture into the vegetable mixture and stir until well combined. Cook, stirring occasionally, for an additional 15 minutes. Taste and season with salt, if needed.
  • Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Crack eggs into the skillet and cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
  • Divide vegetable stew amongst 4 plates and top each with a fried egg.

Nutrition Facts : Calories 418.1 calories, Carbohydrate 17.8 g, Cholesterol 186 mg, Fat 36 g, Fiber 4.8 g, Protein 10 g, SaturatedFat 5.9 g, Sodium 92.8 mg, Sugar 10.6 g

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