This Andalusian ratatouille, known as pisto Andaluz, is possibly the best vegetable side dish in the world. We’re talking a ton of flavors, easy to make, and all done in about 40 minutes. Serve it next to some pan-grilled fish, a crunchy baguette, and a bottle of Spanish wine for a great meal.
To make this recipe, I used a combination of onions, garlic, potatoes, bell peppers, and zucchini. You can mix it up and use different vegetables if you like. To make the tomato sauce, I finely grated fresh tomatoes. You can also use canned tomato sauce, which is similar to passata.
What truly flavors this dish is the olive oil, paprika, and cumin. Make sure to use the good stuff here. As it truly makes all the difference. If you want to add a little heat to this dish. A dash of crushed red pepper flakes will do the trick.
TIPS & TRICKS to Make this Recipe: You can serve this dish warm, at room temperature, or even chilled. It will hold for up to 3 to 4 days in the fridge in an airtight container.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)
SPANISH PAPRIKA (10% OFF Your Order with Coupon Code ONAFORK)
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Watch the Video Below on How to Make Spanish Pisto Andaluz
"Better than Ratatouille" Spanish Pisto Andaluz
Ingredients
- 1/4 cup extra virgin olive oil 60 ml
- 1 medium potato (peeled)
- 1 large onion
- 3 cloves garlic
- 1 large red bell pepper
- 1 large green bell pepper
- 1 medium zucchini
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 3/4 tsp ground cumin 2 grams
- 4 tomatoes
- sea salt & black pepper
- fresh parsley for garnish
Instructions
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Heat a large fry pan with a medium heat and add in the olive oil
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In the meantime, cut the potato into small bite-sized cubes
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Once the oil is nice and hot in the pan add in the chopped potato, mix together so all the potatoes are coated in the olive oil, then mix every 3 to 4 minutes so all the potatoes evenly fry
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While the potatoes are cooking, roughly chop the onion, roughly chop the garlic, finely chop the bell peppers, finely chop the zucchini, and finely grate the tomatoes
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After frying the potatoes for about 20 minutes and they're golden fried, remove them from the pan and set aside, making sure to reserve the olive oil in the pan
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Using the same pan lower the fire to a low-medium heat, add in the chopped onion, garlic, and bell peppers, mix together, then mix every 1 to 2 minutes
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After 6 to 8 minutes and the vegetables are lightly sauteed, add in the chopped zucchini, mix together, then mix every minute or so
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Once the zucchini is lightly sauteed, about 4 minutes, add in the paprika and cumin, quickly mix together, then add in the grated tomato, the fried potatoes, and season with salt & pepper, mix together, then simmer for 5 to 10 minutes or until the grated tomatoes have slightly thickened
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Transfer into a large serving dish and garnish with fresh parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil and Spanish Paprika I used to make this Recipe (10% OFF Your Order with Coupon Code ONAFORK)
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Jean
30 . Jul . 2025Made this today. 1 portion today with fusilli pasta stirred through. The rest for tomorrow with chicken. Lovely. I used Half can Mutti chopped tomatoes. Thanks.
Spain on a Fork
Sounds great! Glad you enjoyed it 🙂 Much love
30 . Jul . 2025Simon
I’ve never in twenty years here seen spuds in pisto. Not saying it’s wrong but I’ve never seen it.
30 . Jul . 2025Spain on a Fork
This is a regional version from Andalucia, the most popular pisto from la mancha does not include potatoes 🙂 Much love
30 . Jul . 2025Poh Cheng
30 . Jul . 2025The ingredients you used are very healthy. I am going to try this dish but my daughter do not like zucchini. Is there a suitable substitute for it without affecting the authenticity of the dish?
Thank you for your good cooking!
Spain on a Fork
You can use eggplant instead of zucchini 🙂 Much love!
30 . Jul . 2025Alice
I haven’t made this yet, but it reminds me of something my Spanish mother-in-law used to make. I will be trying it out very soon!
It would be helpful if you would give an equivalent measurement for the 4 grated tomatoes. I can’t always find vine ripe tomatoes in my area, and I often need to use prepared tomato sauce.
Thanks for your posts! I always look forward to them!
29 . Jul . 2025Spain on a Fork
For every 2 grated tomatoes, you typically get 1/2 cup (120 grams) tomato sauce 🙂 Much love
29 . Jul . 2025