Good afternoon here we will give you a recipe pisto (spanish ratatouille) which is delicious The way making it is very very easy. You just need to be careful to get results from pisto (spanish ratatouille) which has aroma and taste that can evoke our tastes.

So that the result of pisto (spanish ratatouille), what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare pisto (spanish ratatouille) delicious as long as you know the tricks and how to make this dish you can be treat very special.

Ingredients and seasonings required in make

1. Prepare 1 onion, chopped
2. Prepare 1 red pepper, chopped
3. Use 2 medium size courgettes/zucchini
4. Prepare 1 tomato peeled and chopped
5. Prepare 4 potatoes peeled and chopped
6. Use 2 eggs beaten
7. Prepare 1/2 liter olive oil
8. Prepare 1 pinch salt

Allow to sit out for ten minutes to remove excess moisture. While eggplants are laid out in a large pot over medium heat add olive oil and onions, sauté until onions are translucent (don't let them turn brown). Pisto (Spanish-style Ratatouille) This one is a real Spanish classic that many of you may not be too familiar with. It's a recipe that is packed with goodness, and tastes even better the next day… so make sure you make plenty!

Steps to make Pisto (Spanish ratatouille):

1. Sautee the chopped onion until soft but not coloured. Use a dash of olive oil.
2. Add chopped pepper and carry on cooking to soften it.
3. Peel tomato,chop and add to the pan to cook. Add a pinch of salt.
4. Chop courgettes.
5. Add to the rest of veg and cook slowly stirring so that it doesn't stick to the bottom.
6. Cover to let it cook
7. Chop potatoes in cubes and fry in plenty hot oil
8. Add fried potato cubes to vegetables
9. Stir while you add the egg. You don't need to add the egg but it binds it at the end. You may want to leave this step until just before serving.
10. Done and ready to serve!

Pisto manchego, Spain's colorful combination of sautéed summer vegetables, is similar to France's ratatouille. As-is, it makes a wonderful side. When topped with a poached or fried egg, it's a delicious main course. The flavorful tomato juices make crusty bread almost obligatory, but the dish would also pair wonderfully with rice or a baked potato. By poaching the vegetables in a low-medium heat in extra virgin olive oil, it gives them a soft texture and an incredible flavor.

me, the simple preparation of Pisto (Spanish ratatouille) above can help you prepare dishes that are special for family/friends Congratulations enjoy