"Better than Ratatouille" Spanish Pisto Andaluz Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers heart-healthy fats while sunflower oil is more economical.

eggplant

🥗Healthier: zucchini

💰Cheaper: cucumbers

Zucchini is lower in calories and cucumbers are often less expensive.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Cilantro adds a fresh flavor, while dried parsley is more affordable.

eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides protein without cholesterol, and chickpeas are budget-friendly.

Heat a large fry pan over medium heat and add 1/4 cup of extra virgin olive oil.

Cut 1 medium-sized potato into small bite-sized cubes and add to the hot fry pan, mixing to coat in olive oil.

Fry the potatoes for about 20 minutes, stirring every 3 to 4 minutes until lightly golden.

Remove the potatoes from the pan and set aside, reserving the olive oil in the pan.

Lower the heat to low medium and add chopped onion, garlic, and bell peppers to the pan, mixing to coat in olive oil.

Sauté the vegetables for 6 to 8 minutes until lightly sautéed, stirring every 1 to 2 minutes.

Add chopped zucchini and sauté for an additional 3 to 4 minutes until lightly sautéed.

Stir in 1 teaspoon of sweet smoked Spanish paprika and 3/4 teaspoon of ground cumin, mixing quickly to avoid bitterness.

Add the grated tomatoes and the fried potatoes back to the pan, seasoning with sea salt and freshly cracked black pepper.

Mix everything together and simmer for 5 to 10 minutes until the tomato sauce slightly thickens.

Remove from heat and transfer to a serving dish, garnishing with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens