Ratatouille with potatoes and egg, a complete plate

The Pisto It is a traditional dish of Spanish cuisine consisting of a fry of various vegetables seasonal. Traditionally, green pepper, red pepper, tomato and zucchini as a base cannot be missing as ingredients in this recipe. From there, we can play with other ingredients.

Ratatouille is a recurring dish at home when Autumn arrives; very versatile we can serve it as main dish or side of other dishes. Usually and as I show you in this recipe, I accompany it with fried eggs and potatoes to convince those most reluctant to vegetables, and I get it!

Ingredients

For two people

• Olive oil
• 1 medium zucchini.
• 2 green peppers
• 1 red pepper
• 1/2 kg of ripe tomatoes
• 1 cebolla
• Sal Island
• Sugar
• Pepper
• 2 large potatoes
• 3 eggs

Crafting

We clean the peppers and remove the seeds. We chop them, like the onion - you don't have to do it too fine, the pieces have to be appreciated. We put poach the vegetables in a frying pan with a splash of olive oil over medium heat, stirring from time to time with a wooden spoon.

When the vegetables are tender, add the peeled and diced zucchini, and season. After 5 minutes we incorporate the mature tomatoes, peeled and chopped. We add a pinch of salt and sugar, to remove the acidity, and cook for 15 more minutes.

Meanwhile, we peel the potatoes, cut them into cubes and we fry in a pan or deep fryer. Once made, we add them to the ratatouille and mix with the rest of the ingredients so that the flavors are integrated.

Finally, we smash an egg per person in the pisto and we let them curdle between the pisto. We serve hot as a main course.

Notes

To easily peel tomatoes it is advisable to scald them, introducing them in boiling water for a few seconds. Immediately after, they are placed in very cold water to cool them with ice and peeled.

More information - Ratatouille recipe, starting the week with good vegetables

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