"Better than Ratatouille" Spanish Pisto Andaluz Recipe

By Spain on a Fork · 60 min

Ingredients

Instructions

1. Heat 1/4 cup (60 ml) extra virgin olive oil in a large frying pan over medium heat.
2. Peel the potato and cut it into small bite-sized cubes while the oil heats.
3. Add the potato cubes to the hot oil, coat them well, and stir every 3 to 4 minutes so they fry evenly.
4. While the potatoes fry, roughly chop the onion and garlic, finely chop the bell peppers and zucchini, and finely grate the tomatoes.
5. Fry the potatoes for about 20 minutes until golden, then remove them and set aside, keeping the oil in the pan.
6. In the same pan over low-medium heat, add the onion, garlic and bell peppers, and stir every 1 to 2 minutes for 6 to 8 minutes until lightly sautéed.
7. Add the chopped zucchini and stir about every minute for about 4 minutes until lightly sautéed.
8. Stir in the smoked paprika and cumin briefly, then add the grated tomato and fried potatoes, season with salt and pepper, and simmer 5 to 10 minutes until the tomato has slightly thickened.
9. Transfer to a large serving dish and garnish with fresh parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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