Pisto andaluz (Andalusian ratatouille)
Spanish cuisine › Andalusian · Spain on a Fork · ♥ 1.1K likes · 11.6K views · 8 min video
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Read about sweet peppers in the BrightCulinary Book
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Ingredients
Method
Techniques
- 60 ml extra virgin olive oil
Heat the olive oil in a large fry pan over medium heat.
- 1 whole potato
Cut the peeled potato into small cubes and fry in the oil, stirring every 3 to 4 minutes, about 20 minutes until lightly golden and tender to a toothpick.
- 1 whole onion
- 3 cloves garlic
- 1 whole red bell pepper
- 1 whole green bell pepper
- 1 whole zucchini
- 4 whole tomatoes
Roughly chop the onion and garlic; finely chop the red and green peppers and the zucchini. Finely grate the tomatoes.
Remove the potatoes, keeping the oil in the pan. Lower to low-medium heat, add the onion, garlic and peppers and saute 6 to 8 minutes, stirring every 1 to 2 minutes.
Checking the potatoes
Add the zucchini and saute 3 to 4 minutes, stirring every minute or so.
- 2½ g sweet smoked Spanish paprika
- 2 g ground cumin
Stir in the paprika and cumin quickly so the paprika does not turn bitter.
Paprika and cumin
- sea salt
- freshly cracked black pepper
Add the grated tomato and the fried potatoes, season with sea salt and black pepper and mix. Simmer 5 to 10 minutes until the tomato slightly thickens.