Pisto Manchego (Spanish Braised Vegetables)
Spain's answer to ratatouille, eaten hot, cold or under a fried egg.
Pisto manchego is Spain's slow-cooked vegetable dish: onion and peppers softened in olive oil, then aubergine, then courgette, then tinned tomato simmered down until jammy. Everything is diced the same size so it cooks evenly. It is eaten hot or cold, and a fried egg on top turns it into a full meal.
Ingredients
- 1 courgette
- 1 aubergine
- 2 peppers
- 1 onion
- 400g tinned tomatoes
- Olive oil, salt
Method
- 1
Dice everything to the same size.
- 2
Cook the onion and peppers slowly in olive oil for 15 minutes.
- 3
Add aubergine, then courgette, cooking each 10 minutes.
- 4
Add tomatoes and simmer 25 minutes until jammy.
- 5
Rest before serving; top with a fried egg if you want a full meal.
A big batch keeps five days and turns into three different dinners.
The Spanish vegetable table
- Salmorejo — The cold Andalusian dish from the same summer.
- Pan con Tomate — The bread to eat it with.
The Tapas Atlas
Six Spanish recipes are free here. The guide holds fourteen, plus the ordering language, the pricing rules and the label knowledge that turn a tapas bar from a guess into a decision.
Fourteen Spanish recipes, and the law, language and labels around them.
- Fourteen Spanish recipes with metric and US measures
- Regional context from Andalusia to the Basque Country
- Menu and ordering language for bars and restaurants
- Protected food names and what they guarantee
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