Preparation

This dish is traditional in Castilian cuisine and is known all over Spain and increasingly abroad too. It is colloquially called pisto and is a fried vegetable dish that can be served either as a main dish (typically with a source of protein) or as an accompaniment to a range of dishes. This is a recipe in which the ingredients may be changed according to the season, although tomatoes and peppers should always be present. As for the courgette, it can be substituted for whatever is in season. Ideal for accompanying meat, pisto can also be served with eggs.

An adequate daily intake of vegetables provides us with the amount of fibre and vitamins that our bodies need. The vegetables included in this recipe are characteristic of the Mediterranean diet and their consumption is strongly linked to the prevention of cardiovascular diseases, obesity and diabetes. 

Preparation:

The first thing to do is to blanch the tomatoes to make it easier to remove their skin. We will need some boiling water in a saucepan and a bowl of iced water. Cut the surface of the tomatoes in the form of a cross and place them in the boiling water for 5-6 seconds. Remove them and put them in the iced water for another 5-6 seconds.

Next, peel the tomatoes and then dice them finely.

Wash and dice the other vegetables, without forgetting to to remove the seeds from the green pepper.

Heat the olive oil in a frying pan on a medium heat. When the oil is hot, add the green pepper and the onion. Cook them until the onion is transparent, then add the courgette and fry gently until it is browned.

Reduce the flame and add the tomato and season to taste with salt and pepper. Stir well and allow the tomato to cook for around 20 minutes, stirring occasionally.

The dish can be served with fried eggs on top, or with scrambled eggs.

Note: serves 4. Preparation time: 60 minutes. Cooking time: 40 minutes.