Pisto Spanish Vegetable Stir Fry Recipes

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

Ingredients

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

Pisto image

Families in central and northwestern Spain enjoy this peppery potpourri of vegetables. In some areas, scrambled eggs are added, or eggs are poached on top of the mixture. From Classic International Recipes. Posted for ZWT.

Provided by breezermom

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 small onion, chopped
1 1/2 garlic cloves, minced
2 tablespoons olive oil
2 medium tomatoes, peeled and chopped
1 medium zucchini, sliced
1 small eggplant, unpeeled and cubed
1 small green pepper, cut into strips
1 small sweet red pepper, cut into strips
1/2 cup ham, fully cooked and diced
1/4 cup dry sherry
1/2 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large skillet cook onion and garlic in hot oil till tender but not brown. Be careful not to burn them.
Stir in tomatoes, zucchini slices, eggplant cubes, green pepper strips, red pepper strips, ham, sherry, basil, salt, and pepper.
Cover and cook 5 minutes or till eggplant and zucchini are tender.
If desired, stir egg into mixture or poach eggs on top.

Nutrition Facts : Calories 112.4, Fat 5.6, SaturatedFat 0.9, Cholesterol 6.1, Sodium 282.4, Carbohydrate 10.8, Fiber 4.7, Sugar 5.4, Protein 4.7

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